Imagine a side dish so irresistibly creamy, cheesy, and packed with hidden vegetable goodness that even the pickiest eaters will be asking for seconds! This Cheesy Rutabaga Carrot Casserole is not just another boring vegetable recipe - it's a game-changing culinary creation that transforms humble root vegetables into a mouthwatering masterpiece. With a golden, crispy breadcrumb topping and melted cheese that stretches with every forkful, this dish is about to become your new favorite way to get vegetables onto the dinner table.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups rutabaga, peeled and diced
- 2 cups carrots, peeled and sliced
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup breadcrumbs
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Wash, peel, and dice the rutabaga into uniform 1/2-inch cubes. Ensure pieces are roughly the same size to ensure even cooking.
- Wash, peel, and slice the carrots into 1/4-inch thick rounds, maintaining consistent thickness for even cooking.
- Bring a large pot of salted water to a boil. Add the diced rutabaga and cook for 5-7 minutes until slightly tender but not soft.
- Add the carrot slices to the same pot and continue cooking for an additional 3-4 minutes until both vegetables are fork-tender but not mushy.
- Drain the vegetables in a colander and transfer them to the prepared baking dish, spreading them in an even layer.
- Season the vegetables with salt and freshly ground black pepper, tossing gently to distribute the seasoning.
- Melt the butter and drizzle it evenly over the vegetables.
- Sprinkle the shredded cheese uniformly across the top of the vegetables, ensuring complete coverage.
- Scatter the breadcrumbs over the cheese layer, creating a light, crispy topping.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
- Remove from the oven and let the casserole rest for 5-10 minutes before serving to allow the cheese to set and flavors to meld.
- Serve hot as a delicious side dish, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Cut vegetables uniformly to ensure even cooking and consistent texture.
- Don't overcook the rutabaga and carrots during boiling - they should be tender but still firm.
- Use high-quality sharp cheddar for maximum flavor impact.
- For extra crunch, mix some panko breadcrumbs with regular breadcrumbs.
- Let the casserole rest after baking to allow cheese to set and flavors to meld.
- For a lighter version, you can substitute some cheese with Greek yogurt.
- Fresh herbs like thyme or parsley can add a beautiful finishing touch.
- This dish reheats well, making it perfect for meal prep or leftovers.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 5g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
