Rutabaga-and-Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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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