Cheesy Harvest Vegetables

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

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 Cracker s, crushed (about 1/3 cup crumbs)

Nutrition facts

Recipe Tips


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.