#1 Heat oven to 425°F. #2 Add broccoli and carrots to saucepan of boiling water cook 2 to 3 minutes 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 minutes or until heated through, uncovering for the last 5 minutes.