Cheesy Harvest Vegetables

2 lb. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips, and carrots) peeled, cut into 1 inch cubes, About 6 cups.

3 cups milk
1 8oz pkg of cream cheese
1 cup pf shredded Parmesan cheese
1/8 tsp ground nutmeg
8 Ritz crackers, crushed(about 1/3 cup crumbs)

Preheat oven 350 F. Place vegetables and milk in large saucepan. Bring to boil on medium-high heat. Reduce to medium-low; simmer 20 minutes or until completely melted and mixture is well blended, stirring frequently. Stir in Parmesan cheese and nutmeg.

Pour into greased 2 qt casserole dish; sprinkle with cracker crumbs.

Bake 30 min or until top is golden brown and vegetable mixture is heated through

I made this for my whole family and it was a huge hit. Jens and I make the vegetables bake in chicken broth and nutmeg instead of all the other stuff and it is really tasty. But both ways are good.