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Rutabaga Carrot Casserole

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

By Taste Of Home Editorial Team

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 21, 2023

This scoopable 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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Rutabaga Carrot Casserole

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Prep Time 30 min
Cook Time 30 min
Yield 8 servings

Ingredients

  • 1 large rutabaga, peeled and cubed
  • 3 large carrots, shredded
  • 1 large egg, beaten
  • 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
Text Ingredients

Directions

  1. 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.
  2. 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 11x7-in. baking dish coated with cooking spray.
  3. 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.

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