Ingredients:

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

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./3litre casserole sprayed with cooking spray; top with shredded cheese and bacon.

5. Cover.

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

Bon Appetit!