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Rutabaga Casserole with Carrots

Ingredients:

  • 1 large rutabaga, peeled and cubed
  • 4 medium carrots, shredded
  • 2 tablespoons butter
  • 1 egg
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • dash pepper
  • 1 cup evaporated milk
  • 1 cup cooked rice

Preparation:

  • Cook rutabaga, covered, in boiling salted water until tender, about 25 minutes. Drain well.
  • Cook carrots in boiling salted water for about 5 minute, until just tender.
  • Transfer cooked rutabaga to a mixing bowl. With an electric hand-held mixer, beat rutabaga with butter, egg, brown sugar, salt, and pepper until smooth and fluffy.
  • Stir in milk; stir in rice and carrots.
  • Spoon into a buttered 10x6 or 8-inch square baking dish.
  • Bake at 350° for 35 to 40 minutes.
  • Serves 10 to 12.

Source: http://southernfood.about.com

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