Cheesy Veggie Side Dish

READY IN: 1hr 5mins
SERVES: 10
YIELD: 3/4 cup
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups mixed vegetables, peeled, cut into 1-inch pieces (butternut squash, potatoes, parsnips, carrots and onion peeled, cut into 1-inch pieces)
  • 3
    cups milk
  • 1
    (8 ounce) package cream cheese
  • 1
    cup shredded parmesan cheese
  • 18
    teaspoon basil
  • 18
    teaspoon rosemary
  • 2
    garlic cloves, minced
  • salt and pepper (optional)
  • 13
    cup crushed Ritz cracker crumbs
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DIRECTIONS

  • Preheat oven to 350°F.
  • Place vegetables and milk in large saucepan.
  • Bring to a boil on medium-high heat.
  • Reduce heat to med-low; simmer 20 min or until veggies are tender, stirring occasionally.
  • Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently.
  • Stir in parmesan cheese, basil, rosemary, garlic and salt-n-pepper (optional).
  • Pour into greased 2-qt casserole dish; sprinkle with cracker crumbs.
  • Bake 30 min or until top is golden brown and vegetable mixture is heated through.
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