Rutabaga Casserole


  • 2 medium rutabagas (about 2 pounds)
  • 2 eggs, beaten
  • 1/4 cup of dry breadcrumbs (whole wheat preferable)
  • 1/4 cup of milk or chicken broth
  • 2 Tspns of maple syrup
  • 1 Tspn of sea salt
  • 1/4 Tspn of cinnamon
  • 2 Tbspns of butter


Peel, dice and cook the rutabagas in a pot of boiling water for about 45 minutes until fork tender. Remove from heat and drain. Mash the rutabagas and stir in remaining ingredients except the butter. Scoop into a greased casserole dish and dot with the butter. Bake in a pre-heated oven at 350 F for about 45 minutes or until top is light golden brown. Serve hot. Makes 6 servings.

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