- 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
- 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.
03/27/2018
recipepes.com
Creamy Cheese Fall Vegetable Casserole, recipe
PT15M
PT1H
5
455 calories
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