Rutabagas Romanoff Recipe
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.
- 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
Scale
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
- Prepare Rutabagas: Peel the rutabagas using a vegetable peeler, trimming off the ends. Cut them into large chunks for boiling.
- Boil Rutabagas: Place the rutabaga chunks in a pot of boiling water and cook for about 30 minutes or until they are fork tender.
- 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.
- Prepare Onions: Dice the green onions, setting aside 2 to 3 tablespoons of the green tops separately for garnish.
- 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.
- Assemble Casserole: Butter a 9×13-inch casserole dish and transfer the rutabaga mixture into it, spreading evenly.
- 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.
- Refrigerate: Cover the casserole and refrigerate for several hours or overnight to allow the flavors to meld.
- Bake Covered: Preheat oven to 350°F (175°C). Bake the casserole covered with foil for 30 to 40 minutes or until heated through.
- Bake Uncovered: Remove the foil and bake for an additional 5 minutes to brown and melt the cheese on top.
- 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
Find it online: https://cookcrisis.com/rutabagas-romanoff-recipe/
