Best 9 Rutabaga Casserole Recipes

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Looking for a hearty and flavorful dish that is perfect for a cold winter night? Look no further than rutabaga casserole! This classic casserole is made with rutabagas, a root vegetable that is similar to turnips, but with a sweeter flavor. Rutabagas are roasted until tender and then combined with a creamy sauce, cheese, and seasonings. The result is a delicious and comforting dish that is sure to please the whole family.

This article features three different recipes for rutabaga casserole, each with its own unique flavor profile. The first recipe is a classic rutabaga casserole made with cream of mushroom soup, cheddar cheese, and crispy fried onions. The second recipe is a more modern take on the dish, made with roasted vegetables, goat cheese, and a balsamic glaze. The third recipe is a vegan rutabaga casserole made with plant-based milk, nutritional yeast, and smoked paprika.

No matter which recipe you choose, you are sure to enjoy this delicious and versatile dish. Rutabaga casserole is perfect for a weeknight meal, a potluck, or a holiday dinner. It is also a great way to use up leftover rutabagas. So next time you are looking for a comforting and flavorful dish, give rutabaga casserole a try!

Here are our top 9 tried and tested recipes!

RUTABAGA CARROT CASSEROLE



Rutabaga Carrot Casserole image

This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 15

1 large rutabaga, peeled and cubed
3 large carrots, shredded
1 large egg, beaten
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Dash pepper
1 cup cooked brown rice
1 cup fat-free evaporated milk
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
1/2 cup chopped pecans

Steps:

  • Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain., In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.

Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 267mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

BAKED RUTABAGA CASSEROLE



Baked Rutabaga Casserole image

Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.

Provided by Shake-n-Bake

Categories     Side Dish     Casseroles

Time 1h10m

Yield 4

Number Of Ingredients 11

2 medium (blank)s rutabagas, peeled and chopped into 1 1/2-inch cubes
2 each eggs, separated, divided
2 tablespoons butter
1 green onion, chopped, or more to taste
2 pinches dried dill weed, or more to taste
1 dash paprika
1 dash garlic powder
1 dash salt
1 dash ground black pepper
4 each croutons, or more to taste
2 tablespoons chopped almonds, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.
  • Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.
  • Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch thick.
  • Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.
  • Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.

Nutrition Facts : Calories 177.2 calories, Carbohydrate 18.1 g, Cholesterol 97.1 mg, Fat 10 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 216 mg, Sugar 11.3 g

MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS



Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions image

This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup.

Provided by Christine L.

Categories     Side Dish     Potato Side Dish Recipes

Yield 9

Number Of Ingredients 11

7 cups low-sodium chicken broth
3 pounds potatoes, peeled and cubed
1 ½ pounds rutabagas, peeled and cubed
1 ¼ pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
¾ cup butter, softened
3 onions, thinly sliced
salt to taste
ground black pepper to taste

Steps:

  • Combine chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
  • Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
  • Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
  • Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Nutrition Facts : Calories 361.5 calories, Carbohydrate 49 g, Cholesterol 43.8 mg, Fat 16.2 g, Fiber 9.1 g, Protein 8 g, SaturatedFat 10.1 g, Sodium 229.2 mg, Sugar 10.7 g

FINNISH RUTABAGA (SWEDES) CASSEROLE



Finnish Rutabaga (Swedes) Casserole image

I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".

Provided by Acerast

Categories     Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 medium rutabagas, peeled and diced (about 6 cups)
water
1/2 teaspoon salt
1/4 cup breadcrumbs, fine and dry
1/4 cup cream
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs, beaten
3 tablespoons butter

Steps:

  • Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
  • Reduce heat and simmer until rutabagas are soft, about 20 minutes.
  • Drain and mash the rutabagas.
  • Meanwhile, soak the bread crumbs in the cream.
  • To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
  • Combine the cream mixture with the mashed rutabagas.
  • Butter a 2-1/2 quart casserole dish.
  • Turn the rutabagas into the casserole and dot with the butter.
  • Bake at 350F for 1 hour or until lightly browned on top.

SCALLOPED TURNIP (RUTABAGA) CASSEROLE



Scalloped Turnip (Rutabaga) Casserole image

I decided to try something new this year. I made my Turnip like I make my scalloped potatoes. I topped it with a parmesan bread crumb mixture. It taste awesome. I hope you all enjoy it. My husband liked it, and he doesn't usually care for turnip. I know this will be something that most people would like. I know That I will...

Provided by Nor Mac

Categories     Side Casseroles

Time 1h30m

Number Of Ingredients 15

20 oz large cubed rutabaga then thinly sliced
1 1/4 c heavy cream
3 Tbsp butter
1 pinch salt and pepper to taste
1 tsp fresh thyme leaves
1- 2 clove chopped garlic
1/4 c finely chopped onion
1 1/2 Tbsp flour
1 pinch nutmeg
1 tsp granulated sugar
CRUMB TOPPING
1 c soft bread crumbs
1/4 c parmesan cheese
3 Tbsp butter
NOTE: CREAM BASED DISHES SHOULD BE MADE AND SERVED WITHIN AN HOUR OF MAKING. DI NOT MAKE A DAY AGEAD AS CREAM TENDS TO BECOME OILY REHEATED.

Steps:

  • 1. Heat oven to 400 degree's. Thinly slice the cubed rutabaga. Slice thin in a food processor, with a mandolin or knife. Place rutabega (turnip) in to a large kettle.
  • 2. Mix the cream, nutmeg, chopped garlic, onion, sugar, flour. Salt, pepper,and Thyme together.
  • 3. Pour cream mixture over the turnip. Melt the butter and add to pot. Stir well to combine. Cook until it boils. Reduce heat to medium and cover. Cook until it is softened . About 10 minutes.
  • 4. Pour mixture into a casserole dish. Cover and bake until it boils rapidly, thickened and cooked all the way through. Remove cover. continue baking until thickened.
  • 5. Mix breadcrumbs Parmesan cheese and melted butter together. Sprinkle over casserole. Place casserole under broiler about 6-8 inches from broiler. Brown the breadcrumbs. Remove from oven and serve.

RUTABAGA CASSEROLE



Rutabaga Casserole image

A delicious Midwestern dish.

Provided by LaDOnna

Categories     Side Dish     Casseroles

Yield 10

Number Of Ingredients 5

4 rutabagas
4 carrots
2 tablespoons white sugar
2 tablespoons butter
¼ cup milk

Steps:

  • Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.
  • Mash rutabagas with grated carrots, sugar, and butter.
  • Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 18.1 g, Cholesterol 6.6 mg, Fat 2.8 g, Fiber 4.7 g, Protein 2.3 g, SaturatedFat 1.6 g, Sodium 69.6 mg, Sugar 12.8 g

RUTABAGA CASSEROLE



Rutabaga Casserole image

When Dick and I were first married he said the only food he wouldn't eat was a turnip. I hadn't eaten many turnips but my family were big rutabaga eaters. Our first Easter I made mashed rutabagas and he thought they were turnips and wasn't going to even try them. Now turnips have a white flesh and rutabagas have a yellow...

Provided by Marsha Gardner

Categories     Side Casseroles

Time 1h

Number Of Ingredients 8

2 rutabagas (about 2 pounds) peeled and cubed
1/4 c butter, unsalted
2 Tbsp brown sugar, firmly packed
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp allspice, ground
2 large eggs, separated
2 slice brown bread, processed into fine crumbs

Steps:

  • 1. Boil cubed rutabaga in a deep saucepan with water to cover for 30-40 minutes, or until tender when pierced with a fork.
  • 2. Drain well and transfer to a mixer bowl with 2 tablespoons of butter. Mash or whip electric mixer until smooth. Add brown sugar, salt, pepper and allspice.
  • 3. (Recipe may be prepared up to this point a day or two in advance and refrigerated.)
  • 4. Preheat oven to 350-degrees. Beat egg whites until stiff peaks form; set aside. Beat egg yolks for 3 minutes, or until light.
  • 5. Stir the egg yolks into the rutabaga mixture, then gently fold in the egg whites.
  • 6. Transfer to a greased 11"x9" oval gratin dish. Melt remaining butter and combine with the bread crumbs. Sprinkle over the top of the rutabaga. Bake for 1 hour, or until the top is a deep golden brown.

RUTABAGA CASSEROLE



Rutabaga Casserole image

Make and share this Rutabaga Casserole recipe from Food.com.

Provided by JoAnn

Categories     Vegetable

Time 1h5m

Yield 1 Casserole

Number Of Ingredients 8

2 medium rutabagas (about 2 lbs)
2 eggs, beaten
1/4 cup dry breadcrumbs
1/4 cup half-and-half
2 teaspoons sugar or 2 teaspoons corn syrup
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons butter

Steps:

  • Dice rutabagas and cook by boiling 20 to 25 min.
  • Or microwave with 1/2 cup water for 15 to 18 minutes.
  • Mash rutabagas with reserved liquid.
  • Stir remaining ingredients except butter into rutabagas.
  • Pour into greased casserole and dot with butter.
  • Bake 45 to 50 minutes in a 350 degree oven until top is light brown.

MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS RECIPE - (4.3/5)



Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions Recipe - (4.3/5) image

Provided by á-4939

Number Of Ingredients 11

7 cups vegetable broth
3 pounds potatoes, peeled and cubed
1 1/2 pounds rutabagas, peeled and cubed
1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces
8 cloves garlic
1 bay leaf
1 teaspoon dried thyme
3/4 cup vegan butter, softened
3 onions, thinly sliced
salt to taste
ground black pepper to taste

Steps:

  • 1.Combine veggie broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain. 2.Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish. 3.Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate. 4.Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Tips:

  • Choose small to medium-sized rutabagas for the best flavor and texture.
  • Peel and dice the rutabagas evenly so that they cook evenly.
  • Use a variety of vegetables in your casserole, such as carrots, celery, and onions, to add flavor and texture.
  • Season the casserole generously with salt and pepper, and add other herbs and spices to taste.
  • Bake the casserole until the rutabagas are tender and the top is golden brown.

Conclusion:

Rutabaga casserole is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet and savory flavors, rutabaga casserole is sure to be a hit with your family and friends.

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