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Rutabaga-and-Potato Casserole

Yield 6 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.