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    You are in: Home / Recipes / Rutabaga-Potato Casserole Recipe
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    Rutabaga-Potato Casserole

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    lazyme's Note:

    From "Scandinavian Cooking" by Beatrice Ojakangas.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan, combine rutabagas, potatoes and water.
    2. 2
      Bring to a boil; cook over low heat 25 minutes or until tender.
    3. 3
      Drain, reserving liquid.
    4. 4
      Mash rutabagas and potatoes until smooth.
    5. 5
      Butter a shallow, 2-quart casserole dish; set aside.
    6. 6
      Preheat oven to 300°F.
    7. 7
      In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid.
    8. 8
      Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper.
    9. 9
      Beat until light and fluffy.
    10. 10
      Spoon into prepared casserole dish.
    11. 11
      Use a spoon to smooth top.
    12. 12
      Drizzle with 3 tablespoons melted butter.
    13. 13
      Bake, uncovered, 1 1/2 - 2 hours or until lightly browned.

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    Ratings & Reviews:

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    Nutritional Facts for Rutabaga-Potato Casserole

    Serving Size: 1 (324 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 299.5
     
    Calories from Fat 141
    47%
    Total Fat 15.6 g
    24%
    Saturated Fat 9.2 g
    46%
    Cholesterol 86.7 mg
    28%
    Sodium 499.6 mg
    20%
    Total Carbohydrate 36.2 g
    12%
    Dietary Fiber 4.0 g
    16%
    Sugars 10.7 g
    43%
    Protein 5.5 g
    11%

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