Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cheesy Harvest Vegetable Casserole
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- #83640
serves/makes:
ready in:
1-2 hrs
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.
added by
buckyt
nutrition data
Nutritional data has not been calculated yet.
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