Sunday, February 15, 2015

Creamy Broccoli-Bacon Bake

For Valentine's Day, D grilled some steaks.  He was going to bake some potatoes, and grill a Caesar Salad.  Then we started talking, and I mentioned this recipe.  He looked at it and decided to make this instead of potatoes.

It stayed very hot throughout dinner.  It was very good.

I forgot to get a picture after it came out of the oven, but got one before.

Will have again.

Creamy Broccoli-Bacon Bake

Photo by ALB

Time: Prep: 20 min; Total: 45 min
Servings: 8 servings, 1/2 cup each

6 cups small broccoli florets
2 carrots, sliced
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread (used 1/3 Fat)
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 (cooked some bacon we had)

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. (left uncovered the whole time)

Nutritional Information
Calories: 160; Total fat: 12 g; Saturated fat: 7 g; Cholesterol: 35 mg; Sodium: 270 mg; Carbohydrate: 7 g; Dietary fiber: 2 g; Sugars: 2 g; Protein: 7 g

From the Kraft Website

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