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, peeled and sliced in 4 x 1/4-inch sticks; 2 large red potatoes, peeled and sliced in 4 x 1/4-inch sticks; 2 tablespoons all-purpose flour; ¾ teaspoon salt; ¼ teaspoon pepper; 1 ½ cups milk; ⅓ cup cream cheese (regular or lowfat-NOT nonfat); 1 tablespoon Worcestershire sauce; 2 tablespoons dry breadcrumbs; 2 tablespoons fresh parsley, finely chopped

Servings: persons

1 medium rutabaga, peeled and sliced in 4 x 1/4-inch sticks
2 large red potatoes, peeled and sliced in 4 x 1/4-inch sticks
2 tablespoons all-purpose flour
¾ teaspoon salt
¼ teaspoon pepper
1 ½ cups milk
⅓ cup cream cheese (regular or lowfat-NOT nonfat)
1 tablespoon Worcestershire sauce
2 tablespoons dry breadcrumbs
2 tablespoons fresh parsley, finely chopped

1
Preheat oven to 350-degrees.
2
Coat an 11-by-7-inch baking dish with cooking spray.
3
Bring 4 quarts water to a boil in a large Dutch oven.
4
Add rutabaga; return to a boil, and cook for 3 minutes.
5
Add potatoes; return to a boil, and cook 1 minute.
6
Drain well, and return to pan; set aside.
7
Place flour, salt, and pepper in a medium saucepan.
8
Gradually add milk, stirring with a whisk until blended.
9
Bring to a boil over medium-high heat, and cook 1 minute, stirring constantly.
10
Remove from heat and add the cream cheese and Worcestershire sauce, stirring until the cheese melts.
11
Pour over potatoes and rutabaga; toss gently to coat.
12
Spoon mixture into prepared baking dish.
13
Cover with foil and bake for 45 minutes.
14
Sprinkle breadcrumbs and parsley over casserole, and bake, uncovered, an additional 15 minutes.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 medium rutabaga, peeled and sliced in 4 x 1/4-inch sticks, 2 large red potatoes, peeled and sliced in 4 x 1/4-inch sticks, 2 tablespoons all-purpose flour, ¾ 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.

Rutabaga and Potato Casserole

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