1 cup four cheese shredded with a touch of philadelphia mexican style kraft
8 oz philadelphia cream cheese softened
0.3 cup parsley fresh chopped
1 cup regular corn frozen
0.5 tsp garlic powder
0.3 cup milk
2 Tbsp parmesan cheese grated kraft
1 bell pepper red finely chopped
20 ritz crackers crushed
Equipment
sauce pan
oven
baking pan
Directions
Heat oven to 425F.
Cook cauliflower in boiling water in large saucepan 3 to 4 min. or until crisp-tender, adding corn to the boiling water for the last minute.
Drain, reserving 1/4 cup cooking water.
Mix cream cheese, milk, Parmesan and garlic powder until blended.
Place cauliflower mixture in 13x9-inch baking dish sprayed with cooking spray.
Add peppers and cream cheese mixture; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
Mix cracker crumbs, shredded cheese and parsley; sprinkle over vegetable mixture. Cover.
Bake 30 to 35 min. or until vegetable mixture is heated through and topping is lightly browned, uncovering for the last 10 min.
