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 253 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 8mg 3%
Sodium 53mg 2%
Potassium 1015mg 29%
Total Carbohydrates 38g 13%
Dietary Fiber 7g 28%
Sugars 10g
Protein 4g 8%
Vitamin A 1%
Vitamin C 58%
Vitamin D0%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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