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Rutabaga Casserole


  • 2 medium rutabagas, peeled and diced
  • 1/4 cup fine dry bread crumbs
  • 1/4 cup half and half
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • Ad

  • 2 eggs, beaten
  • 3 Tbsp. butter


Cover and cook the rutabagas in salted water until soft, approximately 20-30 minutes. Drain well and mash.

Soak the bread crumbs in the cream; add the nutmeg, salt and the beaten eggs. Add the remaining ingredients to the mashed rutabagas. Place into buttered casserole. Dot with butter and bake at 350 degrees F for 1 hour until the top is lightly browned. Serves 6-8.

By Robin from Washington, IA

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By 0 found this helpful
May 5, 2011


  • 2 large rutabagas (about 6 cups), peeled and cut up in pieces
  • 1/4 cup fine dry bread crumbs
  • 1/4 cup cream
  • 1/2 tsp. cinnamon
  • Ad

  • salt and pepper
  • 2 eggs, beaten
  • 3 Tbsp. butter
  • 1/4 cup brown sugar


Cook the rutabagas in salted water about 15 minutes or until tender. Drain and mash. Soak bread crumbs in cream; add cinnamon, salt and beaten eggs. Combine with mashed rutabagas. Add brown sugar. Top with more bread crumbs. Bake at 350 degrees F for 40 minutes until lightly browned. 8 servings.

By Robin from Washington, IA

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