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Baked Rutabaga Casserole

Baked Rutabaga Casserole is a fun side dish that allows you to experiment with new flavors! The dish is baked with cinnamon, nutmeg and molasses and toasted with bread crumbs on top. It is delicious any time of year but would especially fit in with your Christmas table.
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Course: Side Dish
Cuisine: Finland, Finnish
Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 9 servings

Equipment

  • Pressure Cooker (Optional)
  • Potato Masher
  • Large Pot
  • 8x8 Baking Tray

Ingredients

  • 2 lb Rutabagas
  • 1/2 cup heavy whipping Cream
  • ¼ tsp Nutmeg
  • ½ tsp Salt
  • 2 Eggs
  • 2 tbsp molasses
  • ½ tsp Cinnamon
  • ½ tsp ground Ginger
  • ¼ cup Breadcrumbs
  • 3 tbsp Butter, cold

Instructions

  • Peel the rutabagas and cut them into large chunks. Then, cook the rutabagas. You can do this by boiling them in salted water for about 35-40 minutes OR you can cook them in the Instant Pot. To cook them in the Instant Pot, place the rutabaga pieces on the trivet and then pour 2 cups of water into the pot. Cook on HIGH for 10 minutes with a 10 minute natural release.
  • Preheat the oven to 325 degrees Fahrenheit.
  • When the rutabagas are cooked, drain them, then mash them with a potato masher.
  • In a separate bowl, combine the heavy whipping cream, nutmeg, salt, eggs, molasses, cinnamon, ground ginger, and breadcrumbs together. Then, mix that into the mashed rutabagas.
  • Spray a 8x8 pan with nonstick spray, then pour the rutabaga mixture into the pan.
  • Sprinkle the breadcrumbs on top. You can use your spoon or a knife to create a design on the top of the casserole.
  • Slice the butter into 9 equal squares, and place the butter on top of the breadcrumbs so that it will melt during baking.
  • Bake the casserole for about 1 hour. Cut into squares, serve, and enjoy!

Notes

 
Recipe copyright The Foreign Fork. For educational or personal use only. 
  • Rutabagas: You will need 2 lbs of rutabagas for this recipe. It took about 3 small rutabagas for me, but could also be made with 2 large ones. 
  • Seasonings: Nutmeg, Cinnamon, Ground Ginger, Salt
  • Heavy Whipping Cream: If you can’t find this in your grocery store, half and half will also work 
  • Molasses: Dark Sugar Cane Molasses is a good choice 
  • Breadcrumbs: Make sure your breadcrumbs are very fine and that they are plain!
  • Dairy: Eggs, Butter
  • If you don’t like the taste of molasses, you can also use syrup if you’d prefer. This leads to a less strong flavor. 
  • Rutabagas are waxed when you buy them in the grocery store, so make sure to wash them and peel them completely. You don’t want to be eating that! 
  • If you are boiling the water that you’re cooking the rutabagas in, make sure to salt it!
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