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Creamy Cheese Fall Vegetable Casserole


"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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1 h 15 m servings 438 cals
Original recipe yields 8 servings (1 3-quart dish)

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  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.
  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.
  4. Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
  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; 18.4 g fat; 57.2 g carbohydrates; 14.3 g protein; 53 mg cholesterol; 513 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...

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