Cheesy Rutabaga and Carrot Casserole
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 -10
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Calories
178 kcal
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Course
Side Dish
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Cuisine
Australian
Cheesy Rutabaga and Carrot Casserole
Description
The Cheesy Rutabaga and Carrot Casserole prepares small rutabagas and carrots peeled and cut into chunks that are boiled until tender. After draining, the vegetables are mashed roughly to retain some texture and seasoned with butter, prepared horseradish, salt, and pepper. This creates a mildly spicy, creamy vegetable base.
The dish uses a combination of cubed cheese folded into the mash and grated cheese as a topping that melts and browns in the oven. Recommended cheeses for melting include Monterey Jack, Colby, Cheddar, Cheddar Jack, and Gruyère mixed with mozzarella, allowing customization of sharpness and creaminess. Baking yields a casserole with a golden, bubbly cheese crust over seasoned vegetables.
This casserole can be cooked immediately or made ahead by cooling the mashed vegetables before assembling and baking. It offers a hearty side dish with bright horseradish notes that complement the natural sweetness of carrots and earthiness of rutabaga.
Ingredients
- 2 rutabaga small
- 10 carrot
- 2 tablespoon butter
- 1 tablespoon horseradish prepared
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cheese optional) - see note 1, cubed
- 1 ½ cup cheese see note 2, grated
Instructions
- Pre-heat the oven to 375ºF/190ºC
- Top and tail the veg, then peel and cut into 1½ inch (4 cm) chunks.2 small rutabaga10 carrots
- Place the veg in a large saucepan, cover with boiling water and cook for 15 minutes until just tender.
- Drain well and return to the pan. Add in the butter, horseradish, salt and pepper.2 tbsp butter1 tbsp prepared horseradish¾ tsp salt¼ tsp black pepper
- Use a potato masher to rough mash the veg. It wants to have some texture left (see bulk of post for a picture)
- Check the seasoning and add more salt and pepper as needed.
To cook immediately
- Stir the cubed cheese through the veg (if using) and then transfer everything to a casserole dish.½ cup cubed cheese
- Cover with the grated cheese and bake for 15 minutes until the cheese is bubbly and golden.1 ½ cup grated cheese
To make ahead.
- Allow the mashed veg to cool completely then stir though the cubes cheese (if using)½ cup cubed cheese
- Transfer everything to a casserole dish, cover and leave in the fridge for upto 24 hours.
- Remove from the fridge and cook covered in foil for 10 minutes. (or reheat in the microwave)
- Remove the foil, sprinkle over the cheese and bake for a further 15 minutes until bubbly and golden.1 ½ cup grated cheese
Notes
- The cubed cheese can be omitted if desired, but it adds richness and texture to the casserole.
- Choose melting cheeses like Monterey Jack, Colby, Cheddar, Cheddar Jack, or Gruyère mixed with mozzarella for best results.
- This dish can be made ahead by cooling the mashed vegetables, then assembling and baking when ready.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 29mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 13040IU | 261% |
| Vitamin C | 29mg | 32% |
| Calcium | 219mg | 22% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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