Title: Rutabaga-And-Potato Casserole
Categories: Vegetable Side dish
Yield: 6 Servings

1	md	Rutabaga
		(about 1-1/4 pounds)
		Peeled and cut
		Into 4 x 1/4-inch sticks
2	lg	Red potatoes
		(about 1-1/4 pounds),
		Peeled and cut
		Into 4 x 1/4-inch sticks
2	tb	All-purpose flour
3/4	ts	Salt
1/4	ts	Pepper
1 1/2	c	Skim milk
1/3	c	Light cream cheese, softened
1	tb	Worcestershire sauce
		Vegetable cooking spray
2	tb	Dry breadcrumbs
2	tb	Finely chopped fresh parsley

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.

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 degrees for 45 minutes. Sprinkle breadcrumbs and parsley over casserole, and bake, uncovered, an additional 15 minutes. Yield: 6 servings (serving size: 1/2 cup).

SOURCE: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 159 From: Diane Lazarus

previous

next