Rutabagas Romanoff Recipe

Introduction

Rutabagas Romanoff is a comforting and creamy casserole that transforms humble rutabagas into a flavorful side dish. Combining sharp Cheddar, sour cream, and fresh green onions, it’s perfect for warming up any meal with a Scandinavian-inspired twist.

Ingredients

• 6 lbs. rutabagas (peeled and halved)
• 1 pint sour cream
• 1 bunch green onions (diced)
• 1 green onion (diced, for topping)
• 2 cups sharp Cheddar cheese (shredded, or more if desired)
• 1 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper (divided use)
• Paprika (as desired)

Instructions

1. Step 1: Peel the rutabagas with a vegetable peeler, cut off the ends, then cut them into large chunks.
2. Step 2: Boil the rutabagas in a large pot of water for about 30 minutes, or until they are fork tender.
3. Step 3: Drain the rutabagas and return them to the heavy stock pot.
4. Step 4: Mash the rutabagas thoroughly using a potato masher.
5. Step 5: Dice the green onions and set aside 2 to 3 tablespoons of the green tops for topping later.
6. Step 6: Stir in the sour cream, the remaining green onions, 1 ½ cups of shredded sharp Cheddar cheese, sea salt, and half of the ground black pepper.
7. Step 7: Transfer the rutabaga mixture to a buttered 9×13” casserole dish.
8. Step 8: If desired, sprinkle lightly with the remaining ground black pepper over the mixture.
9. Step 9: Top with the remaining shredded Cheddar cheese and sprinkle generously with paprika.
10. Step 10: Cover the casserole with foil and refrigerate for several hours or overnight to allow flavors to meld.
11. Step 11: Preheat the oven to 350°F (175°C). Bake the covered casserole for 30 to 40 minutes, or until heated through.
12. Step 12: Remove the foil and bake for an additional 5 minutes to brown the cheese slightly.
13. Step 13: Before serving, sprinkle the reserved green onion tops over the casserole for a fresh garnish.

Tips & Variations

• For a richer flavor, substitute half of the sour cream with cream cheese or add a bit of garlic powder to the mash.
• Try topping the casserole with crispy bacon bits for extra texture and flavor.
• Use smoked Cheddar for a deeper, smoky taste that complements the rutabagas nicely.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warmed through to maintain creaminess. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow turnips instead of rutabagas?

Yes, yellow turnips can be substituted but may result in a slightly sharper flavor. Adjust seasoning as needed to balance the taste.

Is it necessary to refrigerate the casserole before baking?

Refrigerating helps the flavors meld and can improve the texture, but you can bake it immediately if short on time. Just allow for a slightly longer baking time.

Rutabagas Romanoff Recipe

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Rutabagas Romanoff is a creamy, cheesy baked rutabaga casserole that features mashed rutabagas mixed with sour cream, green onions, and sharp Cheddar cheese, then baked to perfection with a paprika garnish. This comforting dish offers a delicious twist on traditional mashed root vegetables, making it a perfect side for cozy meals.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes plus several hours or overnight chilling
• Yield: 8–10 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables

• 6 lbs. rutabagas (peeled and halved)
• 1 bunch green onions (diced)
• 1 green onion (diced for topping)

Dairy

• 1 pint sour cream
• 2 cups sharp Cheddar cheese (shredded, or more if desired)

Seasonings

• 1 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper (divided use)
• Paprika (as desired)

Instructions

1. Prepare Rutabagas: Peel the rutabagas using a vegetable peeler, trimming off the ends. Cut them into large chunks for boiling.
2. Boil Rutabagas: Place the rutabaga chunks in a pot of boiling water and cook for about 30 minutes or until they are fork tender.
3. Drain and Mash: Drain the cooked rutabagas thoroughly and return them to a heavy stockpot. Mash them well using a potato masher until smooth and lump-free.
4. Prepare Onions: Dice the green onions, setting aside 2 to 3 tablespoons of the green tops separately for garnish.
5. Mix Ingredients: Stir the sour cream, the diced green onions (except reserved tops), 1 ½ cups of shredded sharp Cheddar cheese, sea salt, and half of the ground black pepper into the mashed rutabagas until fully combined.
6. Assemble Casserole: Butter a 9×13-inch casserole dish and transfer the rutabaga mixture into it, spreading evenly.
7. Season and Add Cheese: Sprinkle a light amount of the remaining ground black pepper over the mixture if desired, then top with the remaining shredded Cheddar cheese. Generously sprinkle paprika over the top for color and flavor.
8. Refrigerate: Cover the casserole and refrigerate for several hours or overnight to allow the flavors to meld.
9. Bake Covered: Preheat oven to 350°F (175°C). Bake the casserole covered with foil for 30 to 40 minutes or until heated through.
10. Bake Uncovered: Remove the foil and bake for an additional 5 minutes to brown and melt the cheese on top.
11. Garnish and Serve: Sprinkle the reserved diced green onion tops over the casserole just before serving for a fresh and colorful finish.

Notes

• Make sure rutabagas are fork tender before draining and mashing to ensure a smooth texture.
• You can adjust the amount of cheese according to your taste preference for a cheesier dish.
• Refrigerating overnight helps enhance the flavors of the casserole but can be skipped if you’re short on time.
• Use a heavy stock pot for mashing to prevent scorching and to mash more evenly.
• Leftovers can be refrigerated and gently reheated in the oven covered with foil to maintain moisture.

Keywords: rutabaga casserole, cheesy rutabagas, baked rutabagas, sour cream rutabagas, comfort food side dish, holiday side dish