Baked Rutabaga Casserole

Preheat the oven to 375 degrees F (190 degrees C).

Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.

Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.

Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Add thick egg whites and mix thoroughly.

Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch deep.

Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.

Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.