Rutabaga Casserole Recipe -
Rutabaga Casserole Recipe

Rutabaga Casserole

Recipe by  

"A delicious Midwestern dish."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  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 More Reviews

Most Helpful Positive Review
Jan 09, 2004

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!

Most Helpful Critical Review
Mar 25, 2008

Just awful! really truly not palatable, lacked flavor, poor consistency, raw carrot taste. If you have the rutabagas already and you've had this kind of thing before and liked, that's the only way I could see anyone eating this stuff. I can't get the taste out of my mouth!

Oct 25, 2006

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.

Apr 23, 2005

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!

Feb 22, 2010

This is a very good recipe. I made this into a main dish by sauteeing a large red onion and 8 ounces of mushrooms. I also cut the recipe in half and used 2 rutabagas and 3 carrots. I cooked the diced rutabagas and 2 of the chopped carrots in boiling water for 20 minutes. After draining, I folded in the onion and mushroom mixture with the remaining uncooked carrot (which I grated). I added 2 tablespoons of margarine and about 2 tablespoons of soy milk. The entire mixture was placed in a casserole and baked (covered) in an oven at 350F for about 20 minutes.

Apr 12, 2008

I had never had rutabagas and neither had my husband. This dish was really good and sweet we really enjoyed it we will be having it again.

Jan 14, 2007

This was good, and I'll make it again. I did use brown sugar instead of white, just because it felt right.

Jan 27, 2008

I found this recipe to be OK. My friend and I thought it was edible, but pretty bland. I think if we had some meat along with it, it might have been a little better.


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  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 18.1 g
  • 6%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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