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Mashed Potato and Rutabaga* Casserole

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12 servings

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Mashed Potato and Rutabaga* Casserole


Ingredients Needed For Mashed Potato and Rutabaga* Casserole
*2 pounds thin-skinned boiling potatoes
*salt
*1 pound (about 1 medium) rutabaga*
*1/4 cup flour
*2 eggs
*2 teaspoons salt
*1/2 to 1 cup hot milk or light cream
*1 tablespoon butter
*1/4 cup fine dry break crumbs



Directions To Prepare Mashed Potato and Rutabaga* Casserole
Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20to 25 minutes. Drain, mash, and add the cooked rutabaga* to the potatoes. Beat with and electric mixer until the potatoes and rutabagas* are smooothe and fluffy. Beat in the flour, eggs, salt, and milk (or cream). Preheat oven to 350 degrees F. butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or untillightly browned.




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Wednesday, June 28, 2017, 7:09 am


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