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“From Kraft Food and Family. Great way to use fall veggies.”
READY IN:
1hr 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 2 lbs mixed butternut squash (fall vegetables, about 6 cups) or 2 lbs sweet potatoes (fall vegetables, about 6 cups) or 2 lbs turnips (fall vegetables, about 6 cups) or 2 lbs parsnips (fall vegetables, about 6 cups) or 2 lbs carrots, peeled, cut into 1-inch cubes (fall vegetables, about 6 cups)
  • 3 cups milk
  • 1 (8 ounce) package cream cheese, cubed
  • 1 cup shredded parmesan cheese
  • 18 teaspoon ground nutmeg
  • 8 Ritz crackers, crushed

Directions

  1. Preheat oven to 350*.
  2. Place vegetables and milk in large saucepan. Bring to a boil on medium-high heat.
  3. Reduce heat to medium-low, simmer 20 minutes or until vegetables are tender, stirring occasionally.
  4. Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently.
  5. Stir in Parmesan cheese and nutmeg.
  6. Pour into 2-quart casserole dish; sprinkle with cracker crumbs.
  7. Bake 30 minutes or until top is golden brown and vegetable mixture is heated through.

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