Rutabaga And Potato Casserole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 medium rutabaga, peeled and sliced in 4 x 1/4-inch sticks
• 2 large red potatoes, peeled and sliced in 4 x 1/4-inch sticks
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups milk
• 1/3 cup cream cheese (regular or lowfat-not nonfat)
• 1 tablespoon worcestershire sauce
• 2 tablespoons dry breadcrumbs
• 2 tablespoons fresh parsley, finely chopped

Recipe

• 1 preheat oven to 350-degrees.
• 2 coat an 11-by-7-inch baking dish with cooking spray.
• 3 bring 4 quarts water to a boil in a large dutch oven. add rutabaga; return to a boil, and cook for 3 minutes.
• 4 add potatoes; return to a boil, and cook 1 minute. drain well, and return to pan; set aside.
• 5 place flour, salt, and pepper in a medium saucepan. gradually add milk, stirring with a whisk until blended. bring to a boil over medium-high heat, and cook 1 minute, stirring constantly.
• 6 remove from heat and add the cream cheese and worcestershire sauce, stirring until the cheese melts. pour over potatoes and rutabaga; toss gently to coat.
• 7 spoon mixture into prepared baking dish. cover with foil and bake for 45 minutes.
• 8 sprinkle breadcrumbs and parsley over casserole, and bake, uncovered, an additional 15 minutes.