Root Vegetable Casserole

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Serves10 (1/2 cup each)
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  1. Preheat oven to 375° F.
  2. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot over medium heat. Bring to a boil.
  3. Reduce heat, and cover partially. Simmer until vegetables are tender, about 30 minutes. Drain.
  4. Transfer vegetables to large bowl. Add 4 tbsp vegetable oil. Mix until mashed but still chunky. Season with salt and pepper.
  5. Spray cooking spray on a 13 x 9 x 2 inch baking dish. Transfer mashed vegetables to dish.
  6. Heat remaining 3 tbsp oil in large skillet over medium heat. Add sliced onions. Sauté until onions are tender and golden brown, about 20 minutes. Season with salt and pepper.
  7. Spread onions evenly over mashed vegetables. Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

Recipe Tips

You can make this casserole one day ahead. Store in the fridge and bake for about 30 minutes.

Nutrition Facts
Root Vegetable Casserole
Amount Per Serving (1/2 cupg)
Calories 325 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 3g
Cholesterol 5mg 2%
Sodium 276mg 12%
Potassium 1306mg 37%
Total Carbohydrates 47g 16%
Dietary Fiber 7g 28%
Sugars 13g
Protein 9g 18%
Vitamin A 0%
Vitamin C 87%
Vitamin D0%
Calcium 8%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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