Categories: Sides

Ingredients

• 6 cups small broccoli florets
• 2 carrots, sliced
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 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

Directions

1. Heat oven to 425°F.

2. 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.

3. 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.

4. Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.

5. Bake 25 min. or until heated through, uncovering for the last 5 min.

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