Rutabaga-and-Potato Casserole



6 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Caloriesfromfat 16 %
Fat 2.6 g
Satfat 1.4 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 3.4 g
Carbohydrate 25.2 g
Fiber 2.3 g
Cholesterol 8 mg
Iron 1.7 mg
Sodium 457 mg
Calcium 144 mg


1 medium rutabaga (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks
2 large red potatoes (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups skim milk
1/3 cup light cream cheese, softened
1 tablespoon Worcestershire sauce
Vegetable cooking spray
2 tablespoons dry breadcrumbs
2 tablespoons finely chopped fresh parsley


Bring 4 quarts water to a boil in a large Dutch oven. Add rutabaga; return to a boil, and cook for 3 minutes. Add potatoes; return to a boil, and cook 1 minute. Drain well, and return to pan; set aside.

Place flour, salt, and pepper in a medium saucepan. Gradually add skim milk, stirring with a wire whisk until blended. Bring to a boil over medium-high heat, and cook 1 minute or until thickened, stirring constantly. Remove from heat, and add the cream cheese and Worcestershire sauce, stirring constantly until cream cheese melts. Pour over rutabaga and potatoes; toss gently to coat.

Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 45 minutes. Sprinkle breadcrumbs and parsley over casserole, and bake, uncovered, an additional 15 minutes.

November 1995
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