Rutabaga Carrot Casserole Recipe

Name: Rutabaga Carrot Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large rutabaga, peeled and cubed; 3 large carrots, shredded; 1 large egg; 2 tablespoons brown sugar; 1 tablespoon butter; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; Dash pepper; 1 cup cooked brown rice; 1 cup fat-free evaporated milk; 1/4 cup all-purpose flour; 1/4 cup packed brown sugar; 2 tablespoons cold butter; 1/2 cup chopped pecans

Servings: persons

1 large rutabaga, peeled and cubed
3 large carrots, shredded
1 large egg
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
1 cup cooked brown rice
1 cup fat-free evaporated milk
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
1/2 cup chopped pecans

1
Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain.
2
In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray.
3
For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350u00b0 until bubbly, 30-35 minutes.

548

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 large rutabaga, peeled and cubed, 3 large carrots, shredded, 1 large egg, 2 tablespoons brown sugar, and more.

Yes, Rutabaga Carrot 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 Carrot Casserole

How did you like this recipe?

Frequently Asked Questions