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Creamy Vegetable Bake

Prep Time:
20 min

Total Time:
50 min

Makes:
10

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened

1/3 cup milk

1/4 cup KRAFT 100% Parmesan Grated Cheese

1 tsp. dried basil leaves

4 large carrots, diagonally sliced

1/2 lb. (225 g) sugar snap peas

1/2 lb. (225 g) fresh asparagus, cut into 1-inch lengths

1 large red pepper, chopped

1 pkg. (120 g) STOVE TOP Stuffing Mix for Chicken

PREHEAT oven to 350ºF. Mix cream cheese and milk in large microwaveable bowl. Microwave on HIGH 1 min. or until cream cheese is melted and mixture is blended. Add Parmesan cheese and basil; stir until blended. Add vegetables; toss to coat.

SPOON into greased 13x9-inch baking dish. Prepare stuffing as directed on package; spoon evenly over vegetable mixture.

BAKE 30 min. or until heated through and stuffing is golden brown.

Kraft Kitchens Tips

Healthy Living

Good news!! You'll save 20 calories and 4 g total fat, including 2 g saturated fat per serving by substituting Philadelphia Light Brick Cream Cheese Spread, Kraft 100% Light Grated Parmesan Cheese and using non-hydrogenated margarine for the preparation of the stuffing.

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.

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