• 10servings
  • 65minutes
  • 217calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups mixed vegetables, peeled, cut into 1-inch pieces (butternut squash, potatoes, parsnips, carrots and onion peeled, cut into 1-inch pieces)

  2. 3 cups milk

  3. 1 (8 ounce) package cream cheese

  4. 1 cup shredded parmesan cheese

  5. 1/8 teaspoon basil

  6. 1/8 teaspoon rosemary

  7. 2 garlic cloves , minced

  8. salt and pepper

  9. 1/3 cup crushed Ritz cracker crumbs

Instructions Jump to Ingredients ↑

  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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