HEAT oven to 400°F.
BRING broth and cream cheese spread to boil in saucepan on medium-high heat, stirring constantly. Cook and stir until cream cheese is melted and mixture is well blended. Remove from heat.
LAYER half of each of the vegetables in 9-inch square baking dish; top with 1/2 cup cheese. Repeat layers. Pour cream cheese sauce over cheese; cover with foil.
BAKE 1 hour 20 min. or until vegetables are tender and top is golden brown, uncovering and topping with remaining shredded cheese after 45 min.
serving size = 1/2 cup (125 mL)