Creamy Cheese Fall Vegetable Casserole

Creamy Cheese Fall Vegetable Casserole


"As root vegetables come to harvest, try this out. These are the vegetables I use but they can be altered to suit your individual taste. Collectively, everything comes together and everything tastes GOOD even if you don't like parsnips or turnips."
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1 h 15 m servings 438 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  2. Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
  3. Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
  4. Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
  5. Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.

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Make sure you have about 8 overflowing cups of vegetables so the end result will not be too runny and let stand before serving.

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