Cheesy Harvest Vegetables

Ingredients

• 8  round buttery crackers crushed
• 8 oz philadelphia cream cheese cubed
• 0.1 tsp ground nutmeg 
• 3 cups milk 
• 1 cup parmesan cheese shredded kraft
• 2 lb fall vegetables mixed peeled cut into 1-inch cubes (butternut squash, carrots, parsnips, sweet potatoes and turnips)

Equipment

• sauce pan
• oven

Directions

1. Heat oven to 350F.
2. Bring vegetables and milk in large saucepan to boil on medium-high heat; simmer on medium-low heat 20 min. or until vegetables are tender, stirring occasionally.
3. Add cream cheese; cook until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in Parmesan and nutmeg.
4. Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cracker crumbs.
5. Bake 30 min. or until heated through.