Bucky's Recipe

Cheesy Harvest Vegetable Casserole

Category: Vegetables

2 lbs. mixed fall vegetables such as butternut squash, sweet potatoes, turnips, parsnips and carrots, peeled and cut into 1 inch cubes about 6 cups.
3 c. milk
8 oz. cream cheese, cubed
1 c. shredded parmesan cheese
1/8 t. nutmeg
1/3 c. Ritz crackers, crushed

Place vegetables and milk in large sauce pan and bring to boil. Simmer for 20 minutes. Add cream cheese and cook until melted. Stir in parmesan cheese and nutmeg.
Pour into greased 2 qt. casserole and sprinkle with crackers.
Bake 30 minutes at 350 degrees.
Serves 10