Cheesy Harvest Vegetables

Name: Cheesy Harvest Vegetables
Prep time: 35 min
Total time: 65 min
Yield: 10
Ingredients: 2 lb. vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled, cut into 1-inch cubes (about 6 cups); 3 cups milk; 1 pkg. brick cream cheese, cubed; 1 cup shredded Parmesan cheese; ⅛ tsp. ground nutmeg; 8 RITZ Crackers, crushed (about 1/3 cup crumbs)

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

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 10 servings, about 3/4 cup each.

Ingredient list

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
⅛ tsp. ground nutmeg
8 RITZ Crackers, crushed (about 1/3 cup crumbs)

Directions

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.

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