Cheesy Harvest Vegetables

13  Ratings
  • 35 min prep
  • 1 hr 5 min total
  • Makes 10 servings, about 3/4 cup (175 mL) each.

With a creamy sauce and a crispy topping, you'll love this great way to serve your favourite fall vegetables.
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Cheesy Harvest Vegetables Recipe

Ingredients

  • 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.  (250 g) brick cream cheese, cubed
  • 1 cup shredded Parmesan cheese
  • 1/8 tsp. ground nutmeg
  • Ritz Crackers, crushed (about 1/3 cup crumbs)

Instructions

  • Preheat  oven to 350°F. Place vegetables and milk in large saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 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 cheese and nutmeg.
  • Pour  into greased 2-L casserole dish; sprinkle with cracker crumbs.
  • Bake  30 min. or until top is golden brown and vegetable mixture is heated through.

Recipe Tips

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 and sprinkle with the cracker crumbs. Bake as directed, increasing the baking time to 40 min. or until top is golden brown and vegetable mixture is heated through.

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

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Nutrition Information

Makes 10 servings, about 3/4 cup (175 mL) each.

Nutrition per serving:

  • Calories 230 
  • Total fat 13 g
  • Saturated fat 7 g
  • Cholesterol 40 mg
  • Sodium 370 mg
  • Carbohydrate 19 g
  • Dietary fibre 2 g
  • Protein 9 g
  • Vitamin A 90 %DV
  • Vitamin C 20 %DV
  • Calcium 30 %DV
  • Iron 4 %DV

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