Creamy Cheese Fall Vegetable Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Creamy Cheese Fall Vegetable Casserole Recipe). 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.

Brief

Prep 20 mins

Cook: 50 mins

Additional: 5 mins

Total: 1hr15 mins

Servings: 8

Yield: 1 3-quart dish

Creamy Cheese Fall Vegetable Casserole Recipe

Ingredients

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

Side Dish

Directions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Nutritional Information

Creamy Cheese Fall Vegetable Casserole Recipe

Servings Per Recipe:8

Calories: 437.6

% Daily Value *

Protein: 14.3g 29%

Carbohydrates: 57.2g 18%

Dietary Fiber: 8.5g 34%

Sugars: 15.3g

Fat: 18.4g 28%

Saturated Fat: 11.1g 56%

Cholesterol: 53mg 18%

Vitamin A Iu: 29274.9IU 586%

Niacin Equivalents: 6.5mg 50%

Vitamin B6: 0.6mg 35%

Vitamin C: 40.8mg 68%

Folate: 113.5mcg 28%

Calcium: 404.1mg 40%

Iron: 3.2mg 18%

Magnesium: 105.7mg 38%

Potassium: 1195mg 34%

Sodium: 512.5mg 21%

Thiamin: 0.4mg 40%

Calories From Fat: 165.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.