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  • 6 cups small broccoli florets
  • 1 tub (8 oz.) Cream Cheese Spread
  • 2 Tbsp. milk
  • 2 carrots, sliced
  • 1 tsp. garlic powder
  • 3/4 cup Shredded Triple Cheddar Cheese with a TOUCH CREAM CHEESE
  • 2 green onions, sliced
  • 4 slices Fully Cooked Bacon, chopped


  1. HEAT oven to 425°F.
  2. ADD broccoli and carrots to saucepan of boiling water; cook two to three min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next three 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 twenty-five min. or until heated through, uncovering for the last five min

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