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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 438 Calories

Ingredients

• 3 cups milk
• 1 pinch ground nutmeg
• salt and ground black pepper to taste
• 1 cup fine bread crumbs
• 2 stalks celery, diced
• 2 sweet potatoes, peeled and diced
• 1 (8 ounce) package cream cheese, cubed
• 1 cup shredded Parmesan cheese
• 3 carrots, peeled and diced
• 1 small turnip, peeled and diced
• 2 leeks, finely chopped (white part only)
• 2 tablespoons melted butter, or as needed
• 2 parsnips, peeled and diced
• 1 butternut squash, peeled and diced

Recipe Instructions

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.