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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

147 calories; calories from fat 16%; fat 2.6g; saturated fat 1.4g; mono fat 0.1g; poly fat 0.2g; protein 3.4g; carbohydrates 25.2g; fiber 2.3g; cholesterol 8mg; iron 1.7mg; sodium 457mg; calcium 144mg.
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