Name: Creamy Cheese Fall Vegetable Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Milk - 3 cups; Carrots, peeled and diced - 3; Sweet potatoes, peeled and diced - 2; Leeks, finely chopped (white part only) - 2; Parsnips, peeled and diced - 2; Celery, diced - 2 stalks; Butternut squash, peeled and diced - 1; Turnip, peeled and diced - 1 small; Cream cheese, cubed - 1 (8 ounce) package; Shredded Parmesan cheese - 1 cup; Ground nutmeg - 1 pinch; Salt and ground black pepper to taste - 1 pinch; Fine bread crumbs - 1 cup; Melted butter, or as needed - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Cheese Fall Vegetable Casserole

1. Milk - 3 cups

2. Carrots, peeled and diced - 3

3. Sweet potatoes, peeled and diced - 2

4. Leeks, finely chopped (white part only) - 2

5. Parsnips, peeled and diced - 2

6. Celery, diced - 2 stalks

7. Butternut squash, peeled and diced - 1

8. Turnip, peeled and diced - 1 small

9. Cream cheese, cubed - 1 (8 ounce) package

10. Shredded Parmesan cheese - 1 cup

11. Ground nutmeg - 1 pinch

12. Salt and ground black pepper to taste - 1 pinch

13. Fine bread crumbs - 1 cup

14. Melted butter, or as needed - 2 tablespoons

How to cook deliciously - Creamy Cheese Fall Vegetable Casserole

1. Stage

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

2. Stage

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. Stage

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. Stage

Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.

5. Stage

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.