Rutabaga and Turkey Casserole Recipe

Category Casseroles
A delicious casserole that could be added to your list of ways to use leftover turkey. This page contains a rutabaga and turkey casserole recipe.


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January 14, 2015

This is a hearty, filling, and inexpensive casserole. At first, my daughter was leery to try it because she thought rutabagas would taste bad. She was delighted to find they are a little on the sweet side.

Total Time: 1 1/2 hours

Yield: 6-8 servings


  • 2 rutabagas, cubed
  • 1/2 medium onion, chopped
  • 1 clove garlic minced
  • 4 large potatoes cubed
  • 2 cups chopped turkey
  • 2 tsp olive oil
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 2 cups milk
  • 1/4 tsp black pepper
  • 1/8 tsp tumeric
  • 1/4 tsp paprika
  • pinch cayenne pepper
  • pinch seasoning salt
  • 1/2 tsp prepared horseradish


  1. Peel and cube rutabagas, chop onion, and mince garlic.
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  3. Add onion, garlic, and rutabagas along with 2 tsp. olive oil to a skillet. Sautee until onions tranparent and rutabagas are brown on at least one side. Turn heat down to low.
  4. Peel and cube potatoes, place in greased 9x13 inch casserole pan.
  5. Chop meat and add to casserole pan. (I used leftover cooked turkey. You can use uncooked just make sure it is thoroughly cooked at end of cooking time.)
  6. In sauce pan melt butter then add flour to make a paste.
  7. Slowly add milk and whisk as you add to prevent lumps.
  8. Add black pepper, tumeric, paprika, cayenne pepper, seasoning salt, and horseradish. Mix, simmer 5 minutes on medium low.
  9. Add sauce and rutabagas, onions, and garlic to casserole pan, mix.
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  11. Cover with tin foil and put in a preheated 350 degree F oven for 30 minutes or until potatoes and rutabagas are fork tender. Top with a sprinkling of your favorite cheese and bake until cheese is melted.
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