Cheesy Harvest Vegetable Casserole

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#83640

serves/makes:

ready in:
1-2 hrs

ingredients

2 pounds mixed fall vegetables (such as butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled and cut into 1 inch cubes
3 cups milk
8 ounces cream cheese, cubed
1 cup shredded Parmesan cheese
1/8 teaspoon nutmeg
1/3 cup buttery round crackers, crushed

directions

Place vegetables and milk in large sauce pan and bring to boil. Turn down heat and simmer for 20 minutes.

Add cream cheese and cook until melted. Stir in Parmesan cheese and nutmeg.

Pour into a greased 2 qt. casserole and sprinkle with crackers. Bake for 30 minutes at 350 degrees F.