Name: Rutabaga Carrot Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 8
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Rutabaga Carrot Casserole

1. 1 large rutabaga, peeled and cubed -

2. 3 large carrots, shredded -

3. 1 large egg, beaten -

4. 2 tablespoons brown sugar -

5. 1 tablespoon butter -

6. 1/2 teaspoon salt -

7. 1/4 teaspoon ground nutmeg -

8. Dash pepper -

9. 1 cup cooked brown rice -

10. 1 cup fat-free evaporated milk -

11. Topping: -

12. 1/4 cup all-purpose flour -

13. 1/4 cup packed brown sugar -

14. 2 tablespoons cold butter -

15. 1/2 cup chopped pecans -

How to cook deliciously - Rutabaga Carrot Casserole

1. Stage

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. Stage

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. Stage

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.