Rutabaga-and-Potato Casserole

Name: Rutabaga-and-Potato Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps dry breadcrumbs; 2 Tbsps all-purpose flour; 2 Tbsps finely chopped fresh parsley; 79 milliliters light cream cheese, softened; 0 teaspoons pepper; 567 grams large red potatoes (about , peeled and cut into 4 x 1/4-inch sticks; 567 grams medium rutabaga (about , peeled and cut into 4 x 1/4-inch sticks; 1 teaspoons salt; 355 milliliters skim milk; 1 Tbsp Worcestershire sauce

Rutabaga-and-Potato Casserole requires approximately 45 minutes from start to finish. This side dish has 174 calories, 7g of protein, and 3g of fat per serving. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of breadcrumbs, potatoes, cream cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. It will be a hit at your Autumn event.

Instructions

Bring 4 quarts water to a boil in a large Dutch oven.

Ingredients you will need

Water

Equipment you will use

Dutch Oven

Add rutabaga; return to a boil, and cook for 3 minutes.

Ingredients you will need

Rutabaga

Add potatoes; return to a boil, and cook 1 minute.

Ingredients you will need

Potato

Drain well, and return to pan; set aside.

Equipment you will use

Frying Pan

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

Ingredients you will need

Fat Free Milk