- 2 pounds mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots)
- 3 cups milk
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, cubed
- 1 cup KRAFT Shredded Parmesan Cheese
- 1/8 teaspoon ground nutmeg
- 8 RITZ Crackers, crushed
- Preheat oven to 350 degrees F. Peel vegetables; cut into 1-inch pieces. Place in large saucepan. Add milk. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 min. or until vegetables are tender, stirring occasionally. Add cream cheese; cook until completely melted and mixture is well blended, stirring frequently. Stir in Parmesan cheese and nutmeg.
- Pour into greased 2-qt. casserole dish; sprinkle with cracker crumbs.
- Bake 30 min. or until top is golden brown and vegetable mixture is heated through.