Tuesday, March 10, 2015

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.

kraftrecipes.com

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