Ingredients :
6 cups small broccoli florets
2 carrots, sliced
1 tub (8 ounces) cream cheese spread
2 Tbsps. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 cup shredded cheddar cheese
4 slices cooked bacon, chopped
Instructions :
Heat oven to 425°F. Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 minutes 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 minutes. or until heated through, uncovering for the last 5 minutes.
6 cups small broccoli florets
2 carrots, sliced
1 tub (8 ounces) cream cheese spread
2 Tbsps. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 cup shredded cheddar cheese
4 slices cooked bacon, chopped
Instructions :
Heat oven to 425°F. Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 minutes 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 minutes. or until heated through, uncovering for the last 5 minutes.
