Vegetable Bake

• 2 cans (14-1/2 oz. each) vegetable broth
• 3/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
• 1/2 cup sliced green onions
• 2 eggs, lightly beaten
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 3 cups broccoli florets (about 1/2 lb.)
• 1 large carrot, thinly sliced (about 1 cup)
• 1 Tbsp. oil
• 2 cups cooked dried white beans
• 1/2 tsp. garlic powder
• 1/4 cup shredded KRAFT Cheddar Cheese

1. Preheat oven to 350F.
2. Bring broth to boil in medium saucepan on medium-high heat.
3. Gradually add cereal, stirring until well blended.
4. Cook 4 min.
5. or until thickened, stirring constantly.
6. Remove from heat; cool 5 min.
7. Stir in onions, eggs and Parmesan cheese; set aside.
8. Cook and stir broccoli and carrots in hot oil in large skillet on medium-high heat 5 min.
9. or until vegetables are crisp-tender.
10. Stir in beans and garlic powder; spoon into lightly greased 9-inch square baking pan.
11. Top evenly with the cereal mixture.
12. Bake 25 min.
13. or until center is set; sprinkle with cheddar cheese.
14. Bake an additional 5 min.
15. Cool slightly.

vegetable broth, creamy wheat, green onions, eggs, parmesan cheese, broccoli florets, carrot, oil, white beans, garlic powder, cheddar cheese

Taken from www.kraftrecipes.com/recipes/vegetable-bake-76207.aspx (may not work)