Carrot & Rutabaga Casserole

Carrot & Rutabaga Casserole

Metric Ingredient Imperial 2 medium rutabaga 2 2 large carrots 2 40 ml butter 3 tbsp 5 ml salt 1 tsp 1 ml pepper 1/4 tsp 2 eggs, beaten 2 375 ml bread crumbs 1 1/2 cup 20 ml butter, melted 1 1/2 tbsp

Cook rutabagas and carrots until tender. Drain well. Mash and drain again. Add butter, salt, pepper and beaten eggs. Spoon into buttered casserole dish. Toss bread crumbs with melted butter and sprinkle over casserole. Bake in preheated 350 F (180 C) oven for 30 to 35 minutes. Serves 6

Update Account or Unsubscribe, click here                 Print Version, click here and choose "Print Page" You can edit your subscription anytime - stop your recipe email while you are on vacation, or change how often you receive them. You have received this as you subscribed to the free recipe email service from Peak of the Market. Should you not wish to receive recipe emails any longer, please unsubscribe at www.PeakMarket.com.