6 cups small broccoli florets
2 carrots, sliced
8 oz/250g Cream Cheese
2 Tbsp. milk
1 tsp. garlic powder
2 green onions/shallots, sliced
3/4 cup Triple Cheddar Cheese
4 slices Fully Cooked Bacon, chopped
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./3litre casserole sprayed with cooking spray; top with shredded cheese and bacon.
6. Bake 25 min. or until heated through, uncovering for the last 5 min.