Cheesy Harvest Vegetables

49  Ratings
  • 35 min prep
  • 1 hr 5 min total
  • Makes 10 servings, about 3/4 cup each.

With a creamy sauce and a crispy topping, you'll love this great way to serve your favorite fall vegetables.

Cheesy Harvest Vegetables Recipe


  • 2 lb.  mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled, cut into 1-inch cubes (about 6 cups)
  • 3 cups milk
  • 1 pkg.  (8 oz.) brick cream cheese, cubed
  • 1 cup shredded Parmesan cheese
  • 1/8 tsp. ground nutmeg
  • 8 RITZ Crackers, crushed (about 1/3 cup crumbs)


  • Heat  oven to 350°F.
  • Place  vegetables and milk in large saucepan. Bring to boil on medium-high heat; simmer on medium-low heat 20 min. or until vegetables are tender, stirring occasionally. Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently. Stir in Parmesan and nutmeg.
  • Pour  into greased 2-qt. casserole; sprinkle with cracker crumbs.
  • Bake  30 min. or until top is golden brown and vegetable mixture is heated through.

Recipe Tips

Size-WiseEnjoy a serving of this cheesy vegetable side dish at your next special occasion.

Make AheadPrepare recipe as directed except for topping with the cracker crumbs and baking. Cover and refrigerate up to 24 hours. When ready to serve, uncover; sprinkle with cracker crumbs. Bake as directed, increasing the baking time to 40 min. or until top is golden brown and vegetable mixture is heated through.


Nutrition Information

Makes 10 servings, about 3/4 cup each.

Nutrition per serving:

    • Calories 220 
    • Total fat 13 g
    • Saturated fat 8 g
    • Cholesterol 45 mg
    • Sodium 340 mg
    • Carbohydrate 18 g
    • Dietary fiber 3 g
    • Total sugars 9 g
    •     Includes added sugars n/a
    • Protein 9 g
    • Vitamin A 160 %DV
    • Vitamin C 10 %DV
    • Vitamin D n/a
    • Calcium 25 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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