This is a flavorful vegetable casserole, perfect for a family dinner or holiday meal. The autumn vegetable combination includes a rutabaga, carrots, and potatoes. It's a colorful and flavorful vegetable bake with a homemade cheese sauce and buttery bread crumb topping.
Top Vegetable Casserole Recipes
- 1 rutabaga, about 1 to 1 1/2 pounds, about 3 to 4 cups diced
- 6 carrots, peeled, about 2 cups diced
- 1 cup sliced celery
- 1 1/2 teaspoons salt, divided
- 4 to 6 medium Yukon Gold or red potatoes, about 3 to 4 cups diced
- 5 tablespoons butter, divided
- 3 tablespoons flour
- 1/4 teaspoon ground black pepper
- Grating of nutmeg, or about 1/8 to 1/4 teaspoon
- 1 1/2 cups milk
- 1 cup mild Cheddar cheese
- 1 cup fresh bread crumbs
- Butter a 3-quart casserole or baking dish.
- Dice rutabaga and carrots - about 1/2-inch pieces - and slice the celery. Put the diced rutabaga and carrots and sliced celery in a large saucepan; cover with water; add about 1 teaspoon of salt to the cooking water. Bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.
- Dice potatoes and add to the vegetables, adding more water as needed to cover. Simmer, covered, for about 15 to 20 minutes, or until vegetables are tender.
- Drain and let vegetables cool slightly. In a saucepan, melt 4 tablespoons of butter over medium-low heat. Add the flour and stir until well blended. Stir in 1/2 teaspoon salt, the pepper, and nutmeg, then gradually stir in the milk. Cook, stirring constantly until thickened. Add cheese and stir until melted. Combine sauce with vegetables; stir gently. Turn into the prepared baking dish.
- Preheat the oven to 350 F.
- Melt the remaining 1 tablespoon of butter; toss with the bread crumbs. Sprinkle crumbs over the vegetables. Bake, uncovered, for about 35 to 40 minutes, until browned and bubbly.
Serves 6 to 8.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||12 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||5 g|