Creamy Vegetable Bake

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup milk
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 tsp. dried basil leaves
• 4 large carrots (1/2 lb.), diagonally sliced
• 1/2 lb. sugar snap peas
• 1/2 lb. fresh asparagus, cut into 1-inch lengths
• 1 large red pepper, chopped
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

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

philadelphia cream cheese, milk, parmesan cheese, basil, carrots, sugar snap peas, fresh asparagus, red pepper, stove

Taken from www.kraftrecipes.com/recipes/creamy-vegetable-bake-109633.aspx (may not work)