Creamy Vegetable Bake

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Prep Time: 20 min
Total Time: 50 min

Nutrition Information
Calories 230, Total fat 13 g, Saturated fat 6 g, Cholesterol 35 mg, Sodium
480 mg, Carbohydrate 21 g, Dietary fiber 3 g, Sugars 6 g, Protein 7 g

Substitute
Substitute PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese for the cream 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.

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  • 10

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/3 cup milk
  • 1/4 cup KRAFT 100% Grated Parmesan Cheese
  • 1 tsp. dried basil leaves
  • 4 large carrots, diagonally sliced
  • 8 oz. sugar snap peas
  • 8 oz. fresh asparagus, cut into 1-inch lengths
  • 1 large red pepper, chopped
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Preparation

Step 1

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 mix as directed on package; spoon evenly over vegetable mixture.

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

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