Rutabaga and Potato Casserole
Created by Mikekey on October 30, 2013
- Servings: 5
- Prep Time: 20m
- Cook Time: 60m
- Recipe #10890
Ingredients
- 1 whole rutabaga, medium (peeled and sliced in 4 x 1/4-inch sticks)
- 2 potatoes, red, large (peeled and sliced in 4 x 1/4-inch sticks
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups milk
- 1/3 cup cream cheese (regular or lowfat-NOT nonfat)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons breadcrumbs, dry
- 2 tablespoons fresh finely chopped parsley
How to Make
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Step 1: Preheat oven to 350-degrees. Coat an 11-by-7-inch baking dish with cooking spray.
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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.
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Step 3: Add potatoes; return to a boil, and cook 1 minute. Drain well, and return to pan; set aside.
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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.
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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.
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Step 6: Spoon mixture into prepared baking dish. Cover with foil and bake for 45 minutes.
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Step 7: Sprinkle breadcrumbs and parsley over casserole, and bake, uncovered, an additional 15 minutes.
Nutritional Facts
- 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