Carrot & Parsnip Gratin

• 6 slices OSCAR MAYER Bacon, chopped
• 8 carrots (about 1 lb.), peeled, diagonally cut into thin slices
• 4 parsnips (1 lb.), peeled, diagonally cut into thin slices
• 2 Tbsp. flour
• 2-1/2 cups milk
• 1 Tbsp. GREY POUPON Dijon Mustard
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 cup STOVE TOP Stuffing Mix for Chicken in the Canister
• 1/2 cup finely chopped fresh parsley
• 3 Tbsp. butter, melted

1. Heat oven to 425F.
2. Cook and stir bacon in large saucepan on medium heat until crisp.
3. Remove bacon from pan with slotted spoon; drain on paper towels.
4. Spoon 2 Tbsp.
5. drippings into small bowl; set aside for later use.
6. Add vegetables to remaining drippings in pan; toss to coat.
7. Spoon into 13x9-inch baking dish.
8. Bake 20 min.
9. Meanwhile, return reserved 2 Tbsp.
10. bacon drippings to pan.
11. Stir in flour; cook and stir on medium heat 1 min.
12. Add milk and mustard; bring to boil, stirring frequently.
13. Simmer 1 min or until sauce is slightly thickened.
14. Add Neufchatel; cook 3 min.
15. or until melted, stirring frequently.
16. Reduce oven temperature to 350 degrees F. Sprinkle bacon over roasted vegetables; top with Neufchatel sauce.
17. Mix stuffing mix, parsley and butter; sprinkle over vegetables.
18. Bake 30 min.
19. or until vegetable mixture is hot and bubbly and topping is golden brown.

bacon, carrots, parsnips, flour, milk, poupon, stove, fresh parsley, butter

Taken from www.kraftrecipes.com/recipes/carrot-parsnip-gratin-119267.aspx (may not work)