Rutabaga-Potato Casserole Recipe

Name: Rutabaga-Potato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs rutabagas, peeled and diced; 1/2 lb potato, peeled and diced; 4 cups water; 1/2 cup all-purpose flour; 1/2 cup breadcrumbs; 1/3 cup whipping cream; 1/3 cup dark corn syrup; 1/4 cup butter, melted; 2 eggs, beaten; 1 teaspoon salt; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon white pepper; 3 tablespoons butter, melted

Servings: persons

2 lbs rutabagas, peeled and diced
1/2 lb potato, peeled and diced
4 cups water
1/2 cup all-purpose flour
1/2 cup breadcrumbs
1/3 cup whipping cream
1/3 cup dark corn syrup
1/4 cup butter, melted
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon white pepper
3 tablespoons butter, melted

1
In a large saucepan, combine rutabagas, potatoes and water.
2
Bring to a boil; cook over low heat 25 minutes or until tender.
3
Drain, reserving liquid.
4
Mash rutabagas and potatoes until smooth.
5
Butter a shallow, 2-quart casserole dish; set aside.
6
Preheat oven to 300u00b0F.
7
In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid.
8
Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper.
9
Beat until light and fluffy.
10
Spoon into prepared casserole dish.
11
Use a spoon to smooth top.
12
Drizzle with 3 tablespoons melted butter.
13
Bake, uncovered, 1 1/2 - 2 hours or until lightly browned.

477

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 15 ingredients. The key ingredients include: 2 lbs rutabagas, peeled and diced, 1/2 lb potato, peeled and diced, 4 cups water, 1/2 cup all-purpose flour, and more.

Yes, Rutabaga-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-Potato Casserole

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