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“A vegetable recipe adapted from an issue of Kraft Food and Family. I worked with what I had on hand. It turned out great!”
READY IN:
1hr 5mins
SERVES:
10
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

  • 6 cups mixed vegetables, peeled, cut into 1-inch pieces (butternut squash, potatoes, parsnips, carrots and onion peeled, cut into 1-inch pieces)
  • 3 cups milk
  • 1 (8 ounce) package cream cheese
  • 1 cup shredded parmesan cheese
  • 18 teaspoon basil
  • 18 teaspoon rosemary
  • 2 garlic cloves, minced
  • salt and pepper (optional)
  • 13 cup crushed Ritz cracker crumbs

Directions

  1. Preheat oven to 350°F.
  2. Place vegetables and milk in large saucepan.
  3. Bring to a boil on medium-high heat.
  4. Reduce heat to med-low; simmer 20 min or until veggies are tender, stirring occasionally.
  5. Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently.
  6. Stir in parmesan cheese, basil, rosemary, garlic and salt-n-pepper (optional).
  7. Pour into greased 2-qt casserole dish; sprinkle with cracker crumbs.
  8. Bake 30 min or until top is golden brown and vegetable mixture is heated through.

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