Creamy Cheese Fall Vegetable Casserole Best Family Recipes

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Creamy Cheese Fall Vegetable Casserole

"As root veggies come to reap, try this out. These are the veggies I use but they can be altered to fit your person taste. Collectively, everything comes together and the whole lot tastes GOOD even in case you do not like parsnips or turnips."

Ingredients :

three cups milk
three carrots, peeled and diced
2 sweet potatoes, peeled and diced
2 leeks, finely chopped (white part simplest)
2 parsnips, peeled and diced
2 stalks celery, diced
1 butternut squash, peeled and diced
1 small turnip, peeled and diced
1 (eight ounce) package cream cheese, cubed
1 cup shredded Parmesan cheese
1 pinch floor nutmeg
salt and floor black pepper to taste
1 cup great bread crumbs
2 tablespoons melted butter, or as wanted

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H15M

Preheat oven to 350 stages F (one hundred seventy five degrees C). Grease a three-quart casserole dish.
Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a huge saucepan; carry to a boil. Reduce warmness to medium low; simmer veggies until gentle, stirring every now and then, about 15 mins.
Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable combination with salt and pepper; pour into prepared casserole dish.
Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb aggregate over casserole.
Bake, included, in the preheated oven until bubbly, about half-hour. Remove cover and cook until pinnacle is lightly browned, about five minutes greater. Let casserole rest for 2 minutes earlier than serving.

Notes :

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