Rutabaga and Potato Casserole

1¼ cup plain bread crumbs
2 cups milk
1 cup sour cream
1 pound rutabaga or turnip, peeled
2 large potatoes, peeled
½ cup fresh chives, chopped
¼ cup DLM Dried Parsley
1½ tsp salt
½ tsp black pepper
2 Tbsp Kerrygold Irish Butter, melted

Preheat oven to 375°F. Sprinkle 1 cup of bread crumbs on a

baking sheet and bake 6-8 minutes until lightly browned. Allow to cool.

Lightly oil a 9x13 baking dish and dust with remaining ¼ cup of bread crumbs. In a large bowl, whisk together milk and sour cream. Using the large holes of a handheld grater, grate the rutabaga and potatoes into the milk mixture. Add the chives, parsley, salt, and pepper, and mix until blended. Spoon mixture into prepared baking dish and top with toasted bread crumbs. Drizzle the top with the melted butter. Bake until vegetables are tender and the top is lightly browned, about 1 hour.

Makes 10–12 servings
Prep Time: 25 Minutes
Cook Time: 60 Minutes

Per serving: 204 calories (33% calories from fat); 7g total fat; 4g saturated fat; 23mg cholesterol; 480mg sodium; 27g total carbohydrates; 3g dietary fiber; 6g protein;

Allergy Warning: Contains MilkContains Wheat

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