The secret ingredient in this quick and easy veggie bake is cream cheese. As you can imagine, great veggies and a creamy sauce are a winning combination!
What You Need
Original recipe yields 10 servings
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 carrot s (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
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Let's Make It
Heat oven to 350ºF.
Microwave cream cheese and milk in large microwaveable bowl on HIGH 1 min. or until cream cheese is melted and mixture is blended when stirred. Add Parmesan and basil; stir until blended. Add vegetables; toss to coat.
Spoon into 13x9-inch baking dish sprayed with cooking spray. Prepare stuffing as directed on package; spoon over vegetable mixture.
Bake 30 min. or until golden brown.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Select Sugar Snap Peas
Sugar snap peas are a cross between the common English pea and snow peas. Both the pod and peas inside are edible. Choose pods that are plump, crisp and bright green. Before using, snap off the stem ends, pulling to remove any strings.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.