Rating: 4 stars 4.2
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I often assemble this vegetable casserole early in the morning and refrigerate. Just before baking, I top it with the buttered bread crumbs. --Sharon Gerow, Foothill Ranch, California

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Recipe Summary

prep:
1 hr 10 mins
cook:
25 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rutabagas in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add carrots. bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until vegetables are crisp-tender. Drain, reserving 1 cup liquid.

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  • In a large saucepan, melt 3 tablespoons butter. Stir in flour, salt, pepper and nutmeg until smooth. Add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 1/4 cup cheese until melted. Add vegetables; toss to coat.

  • Transfer to a greased 2-qt. baking dish. Melt the remaining butter in a small skillet. Add bread crumbs; cook and stir for 3-4 minutes or until lightly browned. Sprinkle over vegetables; top with the remaining cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly around the edges.

Nutrition Facts

273 calories; protein 7.6g; carbohydrates 30.5g; fat 13.8g; cholesterol 35.4mg; sodium 401.7mg. Full Nutrition
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