Baked Rutabaga Casserole recipe
All Recipes Side Dish Casseroles
Ingredients
- 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
Nutrition Info
- 177.2 caloriescarbohydrate: 18.1 gcholesterol: 97.1 mgfat: 10 gfiber: 5.5 gprotein: 6.1 gsaturatedFat: 4.5 gservingSize: -sodium: 216 mgsugar: 11.3 gtransFat: : -unsaturatedFat: : -
Directions Baked Rutabaga Casserole
Directions
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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.