Rutabaga and Potato Casserole

20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"A nice fall or winter side dish. Great for the holidays."

Original is 5 servings

Nutritional

  • Serving Size: 1 (250.9 g)
  • Calories 253.9
  • Total Fat - 10.7 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 31.2 mg
  • Sodium - 659.7 mg
  • Total Carbohydrate - 32.4 g
  • Dietary Fiber - 4 g
  • Sugars - 7.6 g
  • Protein - 8.2 g
  • Calcium - 155.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 350-degrees. Coat an 11-by-7-inch baking dish with cooking spray.

Step 2

Bring 4 quarts water to a boil in a large Dutch oven. Add rutabaga; return to a boil, and cook for 3 minutes.

Step 3

Add potatoes; return to a boil, and cook 1 minute. Drain well, and return to pan; set aside.

Step 4

Place flour, salt, and pepper in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium-high heat, and cook 1 minute, stirring constantly.

Step 5

Remove from heat and add the cream cheese and Worcestershire sauce, stirring until the cheese melts. Pour over potatoes and rutabaga; toss gently to coat.

Step 6

Spoon mixture into prepared baking dish. Cover with foil and bake for 45 minutes.

Step 7

Sprinkle breadcrumbs and parsley over casserole, and bake, uncovered, an additional 15 minutes.

Tips


No special items needed.

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