Potato and Rutabaga Casserole


Potato and Rutabaga Casserole

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March 29, 2017

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


1Cook 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.