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


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


  • 1Boil cubed rutabaga in a deep saucepan with water to cover for 30-40 minutes, or until tender when pierced with a fork.
  • 2Drain 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.)
  • 4Preheat oven to 350-degrees. Beat egg whites until stiff peaks form; set aside. Beat egg yolks for 3 minutes, or until light.
  • 5Stir the egg yolks into the rutabaga mixture, then gently fold in the egg whites.
  • 6Transfer 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

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian