• 6 cups small broccoli florets
• 2 carrots, sliced
• 1 tub (8 oz.) Cream Cheese Spread
• 2 Tbsp. milk
• 1 tsp. garlic powder
• 2 green onions, sliced
• 3/4 cup Shredded Triple Cheddar Cheese with a TOUCH CREAM 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. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover. BAKE 25 min. or until heated through, uncovering for the last 5 min

This is a wonderful side dish for any occasion.