CRISPY-TOPPED CARROT & BROCCOLI BAKE

Crispy-Topped Carrot & Broccoli Bake image

Provided by @MakeItYours

Number Of Ingredients 9

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.