Scalloped Sweet Potato Parmesan Casserole

• 2 Tbsp. butter
• 1 small onion, thinly sliced Safeway 3 lb For $2.99 thru 02/09
• 2 lb. sweet potatoes, peeled, thinly sliced
• 1 cup fat-free reduced-sodium chicken broth, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 375 degrees F.
2. Melt butter in large skillet on medium heat.
3. Add onions; cook 6 min.
4. or until golden brown, stirring occasionally.
5. Add potatoes and 1/2 cup broth; mix lightly.
6. Cover; simmer 10 min.
7. or until most of the liquid is absorbed, removing the lid after 5 min.
8. and stirring occasionally.
9. Meanwhile, place cream cheese in small saucepan.
10. Add remaining broth; cook on medium heat 2 min.
11. or until cream cheese is completely melted and mixture is blended, stirring frequently.
12. Layer half each of the potato mixture and cream cheese mixture in 8- or 9-inch square baking dish.
13. Repeat layers.
14. Sprinkle with Parmesan.
15. Bake 25 min.
16. or until potatoes are tender and Parmesan is golden brown.

butter, onion, sweet potatoes, chicken broth, philadelphia cream cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/scalloped-sweet-potato-parmesan-casserole-156266.aspx (may not work)