Rutabaga Casserole

Marsha Gardner


When Dick and I were first married he said the only food he wouldn't eat was a turnip. I hadn't eaten many turnips but my family were big rutabaga eaters. Our first Easter I made mashed rutabagas and he thought they were turnips and wasn't going to even try them. Now turnips have a white flesh and rutabagas have a yellow flesh, so I didn't understand why he thought they were turnips. Anyway he ate them and has been for last 41 years. He had eaten a raw turnip as a kid and gotten sick, so he was more scared of them than not really liking them. Today he eats both with gusto.


★★★★★ 1 vote

1 Hr


  • 2
    rutabagas (about 2 pounds) peeled and cubed
  • 1/4 c
    butter, unsalted
  • 2 Tbsp
    brown sugar, firmly packed
  • 3/4 tsp
    kosher salt
  • 1/2 tsp
    freshly ground black pepper
  • 1/2 tsp
    allspice, ground
  • 2 large
    eggs, separated
  • 2 slice
    brown bread, processed into fine crumbs

How to Make Rutabaga Casserole


  1. Boil cubed rutabaga in a deep saucepan with water to cover for 30-40 minutes, or until tender when pierced with a fork.
  2. Drain well and transfer to a mixer bowl with 2 tablespoons of butter. Mash or whip electric mixer until smooth. Add brown sugar, salt, pepper and allspice.
  3. (Recipe may be prepared up to this point a day or two in advance and refrigerated.)
  4. Preheat oven to 350-degrees. Beat egg whites until stiff peaks form; set aside. Beat egg yolks for 3 minutes, or until light.
  5. Stir the egg yolks into the rutabaga mixture, then gently fold in the egg whites.
  6. Transfer to a greased 11"x9" oval gratin dish. Melt remaining butter and combine with the bread crumbs. Sprinkle over the top of the rutabaga. Bake for 1 hour, or until the top is a deep golden brown.

Printable Recipe Card

About Rutabaga Casserole

Dietary Needs: Vegetarian

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