Rutabaga with Bacon

Ed Haley

"Rutabaga has a nice tangy taste and goes well with bacon and cheese. A cream-based soup ties all the tastes together in this fall/winter dish that goes well with just about any meat."
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40 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Peel rutabaga completely and slice into 1/2 to 3/4 inch chunks. Place in a casserole dish and add salt and pepper. Add butter and stir to mix. Seal with plastic wrap and puncture in several spots. Place in microwave and cook for 10 minutes high setting, turning once. Remove from microwave and stir contents. Seal with plastic wrap, puncture and heat again for 7 1/2 minutes high setting, turning once.
  2. While the rutabaga is cooking in the microwave, cook the bacon. Set aside the slices and when cool, crumble the bacon into small pieces.
  3. When rutabaga is cooked, add Cream of Celery soup, milk, bacon and cheese to casserole dish and place uncovered in microwave on high for 6 minutes, stirring and turning once.
  4. Allow contents to sit for an hour so the salt can be removed from the bacon and disseminated throughtout ingredients. Serve very warm.


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