Rutabaga-And-Potato Casserole Recipe

Name: Rutabaga-And-Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium rutabaga (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks; 2 large red potatoes (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks; 2 tablespoons all-purpose flour; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 cups skim milk; 1/3 cup light cream cheese, softened; 1 tablespoon Worcestershire sauce; Vegetable cooking spray; 2 tablespoons dry breadcrumbs; 2 tablespoons finely chopped fresh parsley

Servings: persons

1 medium rutabaga (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks
2 large red potatoes (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups skim milk
1/3 cup light cream cheese, softened
1 tablespoon Worcestershire sauce
Vegetable cooking spray
2 tablespoons dry breadcrumbs
2 tablespoons finely chopped fresh parsley

1
Bring 4 quarts water to a boil in a large Dutch oven. Add rutabaga; return to a boil, and cook for 3 minutes. Add potatoes; return to a boil, and cook 1 minute. Drain well, and return to pan; set aside.
2
Place flour, salt, and pepper in a medium saucepan. Gradually add skim milk, stirring with a wire whisk until blended. Bring to a boil over medium-high heat, and cook 1 minute or until thickened, stirring constantly. Remove from heat, and add the cream cheese and Worcestershire sauce, stirring constantly until cream cheese melts. Pour over rutabaga and potatoes; toss gently to coat.
3
Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350u00b0 for 45 minutes. Sprinkle breadcrumbs and parsley over casserole, and bake, uncovered, an additional 15 minutes.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium rutabaga (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks, 2 large red potatoes (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks, 2 tablespoons all-purpose flour, 3/4 teaspoon salt, and more.

Yes, Rutabaga-And-Potato Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rutabaga-And-Potato Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions