How many servings does this recipe make?

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

What ingredients do I need for Winter Vegetable Casserole?

You need 8 ingredients. The key ingredients include: 1 1/2 lbs russet potatoes, peeled and cut into 1 inch chunks, 1 1/2 lbs rutabagas, peeled and cut into 1 inch chunks, 1 small savoy cabbage, cut into 4 wedges, cored and cut into 1/2 inch slices, 1/2 lb peeled carrot, thinly sliced, and more.

Is Winter Vegetable Casserole suitable as general?

Yes, Winter Vegetable Casserole falls under the General category and is a great choice for this type of meal.

How do I store leftover Winter Vegetable Casserole?

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

Winter Vegetable Casserole Recipe

Name: Winter Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs russet potatoes, peeled and cut into 1 inch chunks; 1 1/2 lbs rutabagas, peeled and cut into 1 inch chunks; 1 small savoy cabbage, cut into 4 wedges, cored and cut into 1/2 inch slices; 1/2 lb peeled carrot, thinly sliced; 1 lb cream cheese, preferably natural, cut into small pieces; 1/2 cup freshly grated parmesan cheese; salt and pepper; 2 tablespoons unsalted butter

Try this homemade Winter Vegetable Casserole recipe the whole family will love. Made with russet potatoes, rutabagas, savoy cabbage and peeled carrot. E…

This Winter Vegetable Casserole relies on simple, everyday ingredients such as peeled carrot, thinly sliced, salt and pepper and unsalted butter. It comes together quickly and makes 4 servings, at about 646 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 1/2 lbs russet potatoes, peeled and cut into 1 inch chunks
1 1/2 lbs rutabagas, peeled and cut into 1 inch chunks
1 small savoy cabbage, cut into 4 wedges, cored and cut into 1/2 inch slices
1/2 lb peeled carrot, thinly sliced
1 lb cream cheese, preferably natural, cut into small pieces
1/2 cup freshly grated parmesan cheese
salt and pepper
2 tablespoons unsalted butter

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Quick Info

Servings
4 servings
Calories
646 kcal
Category
General

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Winter Vegetable Casserole

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