Creamy Cheese Fall Vegetable Casserole

Name: Creamy Cheese Fall Vegetable Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 1 3-quart dish
Ingredients: 3 cups milk; 3 carrots, peeled and diced; 2 sweet potatoes, peeled and diced; 2 leeks, finely chopped (white part only); 2 parsnips, peeled and diced; 2 stalks celery, diced; 1 butternut squash, peeled and diced; 1 small turnip, peeled and diced; 1 (8 ounce) package cream cheese, cubed; 1 cup shredded Parmesan cheese; 1 pinch ground nutmeg; salt and ground black pepper to taste; 1 cup fine bread crumbs; 2 tablespoons melted butter, or as needed

3 Ratings
3 Reviews
1 Photo

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.

By Phoebe

Gallery

Recipe Summary

cook:

50 mins

additional:

5 mins

total:

1 hr 15 mins

prep:

20 mins

Servings:

Yield:

1 3-quart dish

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.

Advertisement
Step 2
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.
Step 3
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.
Step 4
Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
Step 5
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; protein 14.3g; carbohydrates 57.2g; fat 18.4g; cholesterol 53mg; sodium 512.5mg. Full Nutrition

Keeli

01/03/2017

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 have everything cook evenly. I left out the parsnips and turnips and still had more than 12 cups of cubed veggies. I ended up simmering the veggies in two batches and then straining off the liquid to mix in the cream cheese so I didn't pulverize the veggies trying to get a smooth sauce. Then carefully folded the cheese sauce back into the veggie mix. If it hadn't tasted SO good I would never bother trying to work out the kinks, but I'm sure I'll be attempting this again.

3 Ratings

5 star values: 0
4 star values: 3
3 star values: 0
2 star values: 0
1 star values: 0

Sort by: Most Helpful

Most Helpful Most Positive Least Positive Newest

Keeli

01/03/2017

Phoebe

05/27/2016

Make sure you have about 8 overflowing cups of vegetables so the end result will not be too runny and let stand before serving.

Marcia Hiruo

10/30/2021

Flavor is great. But, it was difficult to simmer that many vegetables and the casserole dish was overly full … I mean mounded full. I think I would halve the recipe next time.

Back to Creamy Cheese Fall Vegetable Casserole

All Reviews for Creamy Cheese Fall Vegetable Casserole

- of Reviews

30 Strawberry-Rhubarb Recipes to Make With Fresh Fruit

How To Pick the Best Corn So Every Ear Is a Winner

16 Juicy and Refreshing Mango Salad Recipes

Creamy Cheese Fall Vegetable Casserole

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

Most helpful positive review

All Reviews for Creamy Cheese Fall Vegetable Casserole

Account

More

Account

More

Creamy Cheese Fall Vegetable Casserole

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (3)

Most helpful positive review

All Reviews for Creamy Cheese Fall Vegetable Casserole