Potato and Rutabaga Casserole
Potato and Rutabaga Casserole
6 potatoes, peeled, quartered
1 cup sour cream
1 rutabaga, peeled, cubed
1 teaspoon sugar
1/4 cup butter
1/2 teaspoon salt
8 oz. cream cheese, cubed
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
1/4 cup dry bread crumbs
1
Cook potatoes in boiling water for 15-20 minutes. Drain; return to pot and briefly dry in pot over low heat. Place potatoes in a large bowl; set aside.
2
In the same pot, cook rutabaga in boiling water for 20-30 minutes or until tender; drain and return to pot and briefly dry over low heat.
3
Meanwhile, mash hot potatoes with half of the butter. Add cream cheese, cheddar cheese, sour cream, sugar, salt and pepper. Beat to combine. Mash rutabaga; add to mixture and beat until creamy. Transfer to a greased 2-qt. casserole dish.
4
Melt remaining butter and stir into bread crumbs; sprinkle evenly over casserole. Bake at 350 for 30 minutes.
Ingredients
6 potatoes, peeled, quartered
1 cup sour cream
1 rutabaga, peeled, cubed
1 teaspoon sugar
1/4 cup butter
1/2 teaspoon salt
8 oz. cream cheese, cubed
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
1/4 cup dry bread crumbs
