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Recipe for Cream Cheese Fall Vegetable Casserole and review of a cozy mystery novella, Death by Haunted House.

Cream Cheese Fall Vegetable Casserole

from a cozy mystery: Death by a Haunted House by Lee Hollis
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 29 minutes
Course Casserole, Side Dish, Vegetable
Cuisine American
Servings 8

Ingredients
  

  • 3 cups milk
  • 2 carrots, peeled and diced
  • 2 sweet potatoes, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 stalks celery, diced
  • 1 small onion, peeled and diced
  • 1 small butternut squash, peeled and diced
  • 1 8oz package cream cheese, cubed
  • 1 cup shredded Parmesan cheese
  • Salt and pepper, to taste
  • 1 cup seasoned panko or seasoned bread crumbs
  • 2 Tbsp melted butter

Instructions
 

  • Preheat your oven to 375 degrees.
  • Grease a 3-quart casserole dish and set aside.
  • Place your milk, carrots, sweet potatoes, parsnips, celery, onion, and squash in a large saucepan and bring to a boil.
  • Reduce heat and simmer, stirring occasionally until vegetables are tender.
  • Stir in the cream cheese and mix until melted.
  • Now stir in your Parmesan and season with the salt and pepper to taste.
  • Pour the mixture into the prepared casserole dish.
  • Stir the panko or bread crumbs with the melted butter and top casserole with the crumb mixture.
  • Bake covered in the oven for 25 minutes or until hot and bubbly.
  • Remove cover and bake for another 5 minutes to brown the topping on the casserole.
  • Let your casserole rest for a few minutes, then serve and enjoy!
Keyword butternut squash, caramelized onions, carrots, casserole, celery, cream cheese, hot dish, parsnips, sweet potato