Rutabaga-and-Potato Casserole

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 16%
  • Fat: 2.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.4g
  • Carbohydrate: 25.2g
  • Fiber: 2.3g
  • Cholesterol: 8mg
  • Iron: 1.7mg
  • Sodium: 457mg
  • Calcium: 144mg


  • 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


  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.
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