Cheesy Harvest Vegetables

• 2 lb. mixed fall vegetables (butternut squash, carrots, parsnips, sweet potatoes and turnips), peeled, cut into 1-inch cubes
• 3 cups milk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1 cup KRAFT Shredded Parmesan Cheese
• 1/8 tsp. ground nutmeg
• 8 round buttery crackers, crushed

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.
3. or until vegetables are tender, stirring occasionally.
4. Add cream cheese; cook until cream cheese is completely melted and mixture is well blended, stirring frequently.
5. Stir in Parmesan and nutmeg.
6. Spoon into 2-qt.
7. casserole sprayed with cooking spray; sprinkle with cracker crumbs.
8. Bake 30 min.
9. or until heated through.

vegetables, milk, philadelphia cream cheese, parmesan cheese, ground nutmeg, buttery crackers

Taken from www.kraftrecipes.com/recipes/cheesy-harvest-vegetables-90971.aspx (may not work)