Cheesy Harvest Vegetables

• 2 lbs mixed fall vegetables (squash, sweet potatoes, turnips, parsnips and carrots)
• 3 cups milk
• 1 (8 ounce) package cream cheese, cubed
• 1 cup parmesan cheese, shredded
• 18 teaspoon ground nutmeg
• 13 cup Ritz cracker crumbs

1. Preheat oven to 350 degrees.
2. Place vegetables and milk in a large saucepan and bring to a boil on medium heat and reduce to a low heat and simmer stirring occasionally for 20 mins or until vegetables are tender.
3. Add cream cheese cook until completely melted and mixture is well blended.
4. Stir in parmesan cheese and nutmeg.
5. Pour into a greased casserole dish and sprinkle with cracker crumbs.
6. Bake for 30 minutes or until heated through and golden brown on top.

vegetables, milk, cream cheese, parmesan cheese, ground nutmeg, cracker crumbs

Taken from www.food.com/recipe/cheesy-harvest-vegetables-284017 (may not work)