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Rutabaga Carrot Casserole

Ingredients

  • 1 large rutabaga, peeled and cubed
  • 3 large carrots, shredded
  • 1 large egg
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Dash pepper
  • 1 cup cooked brown rice
  • 1 cup fat-free evaporated milk
  • TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 tablespoons cold butter
  • 1/2 cup chopped pecans

Directions

  • Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain.
  • In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11×7-in. baking dish coated with cooking spray.
  • For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.

Nutrition Facts

1/2 cup: 249 calories, 11g fat (3g saturated fat), 39mg cholesterol, 267mg sodium, 34g carbohydrate (21g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 2 fat.

Originally published as Rutabaga-Carrot Combo in Taste of Home Christmas Annual 2019

Total Time
Prep: 30 min. Bake: 30 min.

Makes
8 servings

This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. —Joan Hallford, North Richland Hills, Texas


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Written by tasteofhome

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