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My review
Creamy Cheese Fall Vegetable Casserole
Phoebe
"As root vegetables come to harvest, try this out. These are the vegetables I use but they can be altered to suit your individual taste. Collectively, everything comes together and everything tastes GOOD even if you don't like parsnips or turnips."
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Ingredients
1 h 15 m servings 438 calsOriginal recipe yields 8 servings (1 3-quart dish)
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Directions
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
- Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
- Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
- Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
- Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.
Nutrition Facts
Per Serving: 438 calories; 18.4 g fat; 57.2 g carbohydrates; 14.3 g protein; 53 mg cholesterol; 513 mg sodium. Full nutrition
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Newest
1/3/2017
This recipe gets 5 stars for flavor, but only 3 stars for ease of following the recipe and actually making the dish. First there is no way to simmer that many vegetables in that much milk and h...