Tuesday, January 20, 2015

Cream Broccoli Bacon Bake Recipe


6 cups small broccoli florets

2 carrots, sliced

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


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

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