Rutabaga Casserole

37 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 7
  • 1 Rating Star 5
  • 3 Rating Star 4
  • 2 Rating Star 3
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A delicious Midwestern dish.

By LaDOnna
Servings:
10
Max Servings:
10
Nutrition Info
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Ingredients

Directions

  • Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.

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  • Mash rutabagas with grated carrots, sugar, and butter.

  • Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.

Nutrition Facts

Per Serving:
100.48 calories; 2.35 g protein; 18.1 g carbohydrates; 4.67 g dietary-fiber; 12.8 g sugars; 2.8 g fat; 1.59 g saturated-fat; 6.59 mg cholesterol; 4896.92 IU vitamin-a-iu; 1.78 mg niacin-equivalents; 0.2 mg vitamin-b6; 40.31 mg vitamin-c; 38.29 mcg folate; 89.92 mg calcium; 0.89 mg iron; 39.7 mg magnesium; 622.37 mg potassium; 69.61 mg sodium; 0.17 mg thiamin; 25.21 calories-from-fat; 67 percent-of-calories-from-carbs; 23 percent-of-calories-from-fat; 8 percent-of-calories-from-protein; 13 percent-of-calories-from-sat-fat

Reviews (34)

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Most helpful positive review

Anonymous
01/09/2004
Surprisingly good! I sent my husband to the store for rhubarb and he came back with rutabaga. We had never tasted it before so decided to try this recipe. I'm glad we did. Don't have a potato masher so used a portable mixer and added enough milk so that it was the consistency of mashed potatoes. The uncooked shredded carrots adds a nice texture and taste. Will buy rutabaga and make this again!
Helpful
(66)

Most helpful critical review

Anonymous
03/26/2008
Just awful! really truly not palatable lacked flavor poor consistency raw carrot taste. If you have the rutabagas already and you've had this kind of thing before and liked that's the only way I could see anyone eating this stuff. I can't get the taste out of my mouth!
Helpful
(9)
37 Ratings
  • 5 Rating Star 18
  • 4 Rating Star 7
  • 1 Rating Star 5
  • 3 Rating Star 4
  • 2 Rating Star 3
Anonymous
01/09/2004
Surprisingly good! I sent my husband to the store for rhubarb and he came back with rutabaga. We had never tasted it before so decided to try this recipe. I'm glad we did. Don't have a potato masher so used a portable mixer and added enough milk so that it was the consistency of mashed potatoes. The uncooked shredded carrots adds a nice texture and taste. Will buy rutabaga and make this again!
Helpful
(66)
linda
07/09/2010
Put your rutabaga in the microwave like a potato let it cool and it will peel and chop with ease.
Helpful
(53)
fallingstar842000
06/04/2008
I'm always curious to try new veggies. Last night was the first time either my boyfriend or I had ever eaten a rutabaga... and we loved it! Thank you for a yummy and easy recipe great for first-timers. Yes rutabagas are not easy to chop up... but use a quality knife and put a little muscle in it! It's worth it! Preparing and cooking the rutabagas was very similar to making mashed potatoes: the boiling times are about the same and mashing them is about the same. Thank You for making me a rutabaga lover. This will now be incorporated into regular meal plans.
Helpful
(40)
Glass-Half-Full
10/25/2006
This is a great recipe...a real plus to any dinner. One tip some readers said that they found it to be watery...I mashed the ingredients in a stand mixer and placed everything in a casserole. I covered the casserole and baked at 350 for 15 minutes. Hope this helps.
Helpful
(38)
Nanacooks
11/26/2008
Using 1 large rutabaga peel cut into chunks and boil in water in large pan for 20 minutes cool. Using 2 large apples peel chop and cook in small pot with 2 TBSP sugar. Place rutabaga and apples in casserole dish sprinkle 4 TBSP honey over top and dot with butter. Bake uncovered in 350 oven for about 35 minutes. A good way to use up leftover rutabaga mash with cooked apples butter and honey warm and serve.
Helpful
(33)
MASON204
11/11/2002
My husband enjoyed this recipe. I thought it was okay. For some strange reason my dish was quite watery and the milk didn't seem to blend as well as it should have. After sitting for about 3 minutes the milk sort of floated to the top and had to be mixed before each serving. I finally placed it in the oven to try to dry it out...??
Helpful
(31)
Donna
11/26/2006
Yes rutabaga is often so hard you want to use a hatchet. But thats what made it a good veggie for the winter. This recipe is a basic recipe and does the veggie justice. The carrots tone down the unique taste of the root and with just butter a bit of salt and pepper........ good for you. If one is used to sugared and seasoned foods this recipe is not for you unless you add to it. Why not enjoy the rutabaga for itself?
Helpful
(29)
AN"G"
04/23/2005
This was the first time that I had ever tried rutabaga and am so glad I had your recipe to try it in. Was a very nice compliment to my pork roast (thanks to my mothers suggestion.) Will make this more often!
Helpful
(19)
REDHEAD COOK
11/11/2002
The rutabagas were REALLY hard to cut! I had to have my husband muscle them. Then they took quite a while to cook. The finished product tasted pretty good but I don't think I'll make it again because it was so difficult. My 18-month-old son didn't really like it.
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(15)
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