Rutabaga Casserole

Rutabaga Casserole

LaDOnna 0

"A delicious Midwestern dish."

Ingredients {{adjustedServings}} servings 100 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain.
  2. Mash rutabagas with grated carrots, sugar, and butter.
  3. 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.
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Reviews 20

  1. 22 Ratings


Surprisingly good! I sent my husband to the store for rhubarb and he came back with rutabaga. We had never tasted it before so decided to try this recipe. I'm glad we did. Don't have a potato masher so used a portable mixer and added enough milk so that it was the consistency of mashed potatoes. The uncooked shredded carrots adds a nice texture and taste. Will buy rutabaga and make this again!


This is a great recipe...a real plus to any dinner. One tip, some readers said that they found it to be watery...I mashed the ingredients in a stand mixer and placed everything in a casserole. I covered the casserole and baked at 350 for 15 minutes. Hope this helps.


This was the first time that I had ever tried rutabaga and am so glad I had your recipe to try it in. Was a very nice compliment to my pork roast (thanks to my mothers suggestion.) Will make this more often!