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Cheesy Harvest Vegetables
Cheesy Harvest Vegetables

Cheesy Harvest Vegetables

8 Review(s)
Cook Minutes 1 Hr 5 Min
Prep : 35 Min Cook: 30 Min
With a creamy sauce and a crispy topping, you'll love this great way to serve your favourite fall vegetables.
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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) Philadelphia Brick Cream Cheese, cubed
1 cup Cracker Barrel Finely Shredded 100% Parmesan Cheese
1/8 tsp. ground nutmeg
8 Ritz Crackers, crushed (about 1/3 cup crumbs)
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How do I make it ?
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Step 1
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.
Step 2
Pour into greased 2-L casserole dish; sprinkle with cracker crumbs.
Step 3
Bake 30 min. or until top is golden brown and vegetable mixture is heated through.
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Make Ahead
Prepare 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.
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Size Wise
Enjoy a serving of this cheesy vegetable side dish at your next special occasion.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Total fat 13 g
20 %
Saturated fat 7 g
35 %
Cholesterol 40 mg
Sodium 370 mg
15 %
Total carbohydrate 19 g
6 %
Dietary fibre 2 g
8 %
Sugars 0 g
Protein 9 g
Vitamin A
90 %
Vitamin C
20 %
Calcium
30 %
Iron
4 %
Servings
Makes 10 servings, about 3/4 cup (175 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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