CRISPY-TOPPED CARROT AND BROCCOLI BAKE

Crispy-Topped Carrot and Broccoli Bake image

Get everyone at the table to eat their veggies with this Crispy-Topped Carrot and Broccoli Bake. The crispy top gives way to a creamy, cheesy base of veggies for a wonderfully textured experience. Try this carrot and broccoli bake tonight.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings, 3/4 cup each

Number Of Ingredients 9

Ingredients

4 cups broccoli florets
1-1/2 lb. carrots, peeled, cut diagonally into 1/2-inch-thick slices (about 4 cups)
2/3 cup MIRACLE WHIP Dressing
1/4 cup flour
1 tsp. garlic powder
2 cups milk
1/3 cup KRAFT Grated Parmesan Cheese
1 cup KRAFT Shredded Italian* Five Cheese Blend
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

Heat oven to 375ºF.
Cook vegetables in boiling water in medium saucepan 3 min. or until crisp-tender; drain. Place in 13x9-inch baking dish sprayed with cooking spray.
Whisk dressing, flour and garlic powder in same saucepan until blended. Gradually stir in milk; cook on medium heat 3 to 5 min. or until sauce comes to boil and is thickened, stirring frequently. Stir in Parmesan; pour over vegetables. Top with shredded cheese.
Prepare stuffing as directed on package; spoon over cheese.
Bake 35 min. or until heated through.

Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 5 g, TransFat 1.5 g, Cholesterol 25 mg, Sodium 770 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 12 g, Protein 12 g