VEGETABLE SIDE DISH: BROCCOLI CHEESE BAKE(click here to print)

BROCCOLI CHEESE BAKE

6 cups  small broccoli florets

 2 carrots, chopped

1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread

2 Tbsp.  milk

1 tsp.  garlic powder

2  green onions, sliced

3/4 cup  KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

4 slices  OSCAR MAYER Fully Cooked Bacon, chopped

Directions

HEAT oven to 425°F.
ADD broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.
RETURN cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
SPOON into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.
BAKE 25 min. or until heated through, uncovering for the last 5 min.  8 servings 1/2 cup each. 7 g. carbs

Tips

Substitute

Substitute cauliflower florets for the broccoli.

How to Double Recipe

To double recipe, prepare as directed doubling all ingredients and substituting a 13x9-inch baking dish for the 2-qt. casserole.

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