Creamy Vegetable Bake

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/3 cup milk
• 1/4 cup Kraft 100% Parmesan Grated Cheese
• 1 tsp. dried basil leaves
• 4 large carrots, diagonally sliced
• 1/2 lb. (225 g) sugar snap peas
• 1/2 lb. (225 g) fresh asparagus, cut into 1-inch lengths
• 1 large red pepper, chopped
• 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

1. Preheat oven to 350 degrees F. Mix cream cheese and milk in large microwaveable bowl.
2. Microwave on HIGH 1 min.
3. or until cream cheese is melted and mixture is blended.
4. Add Parmesan cheese and basil; stir until blended.
5. Add vegetables; toss to coat.
6. Spoon into greased 13x9-inch baking dish.
7. Prepare stuffing as directed on package; spoon evenly over vegetable mixture.
8. Bake 30 min.
9. or until heated through and stuffing is golden brown.

cream cheese, milk, cheese, basil, carrots, sugar snap peas, fresh asparagus, red pepper, chicken

Taken from www.kraftrecipes.com/recipes/creamy-vegetable-bake-109634.aspx (may not work)