Creamy Cheese Fall Vegetable Casserole

As root vegetables come to harvest, try this out. These are the vegetables I use but they can be altered to suit your individual taste. Collectively, everything comes together and everything tastes GOOD even if you don’t like parsnips or turnips.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.

Step: 2

Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.

Step: 3

Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.

Step: 4

Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.

Step: 5

Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.

Per Serving: 438 calories; protein 14.3g; carbohydrates 57.2g; fat 18.4g; cholesterol 53mg; sodium 512.5mg.

One of most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can made a dish do more often .