Recipe: Rutabaga casserole.

(Also known as Finnish “Lanttulaatikko”)

2 med. rutabagas, peeled and dried (about 6 c.)
¼ c. fine dry bread crumbs
¼ c. cream
½ tsp. nutmeg
1 tsp. salt
2 eggs, beaten
3 tbsp. butter

Cook the rutabagas until soft, about 20 minutes, in salted water to cover. Drain and mash. Soak the bread crumbs in the cream and stir in the nutmeg, salt and beaten eggs. Combine with the mashed rutabagas. Turn into a buttered 2½ quart casserole. Dot the top with butter and bake at 350 degrees for about an hour or until lightly browned on top. Serve 6-8. You may use turnips instead of rutabagas in this recipe.

Source: “Filling Our Hearts With Food and Gladness,” Calvary Lutheran Church, Orr. Minn. (1992); recipe by Margie Olson


Recipe: Carrot casserole.

3 c. herb-flavored stuffing mix
3 Tbsp. butter
½ c. chopped onion
1 (10-3/4 oz.) can celery soup
¾ c. shredded cheddar cheese
Salt and pepper to taste
4 c. sliced, cooked carrots
1/3 c. melted butter

Prepare stuffing mix per package directions; set aside. Melt 3 tablespoons butter; add onion and cook until tender, but not brown. Add soup and cheese to pan. Stir until cheese melts. Season with salt and pepper. Add carrots and turn into 2-quart casserole. Cover evenly with stuffing mix. Pour the melted butter evenly over top. Bake at 350 degrees 20 minutes.

Source: “Potluck and Potpourri,” St. Michael’s Catholic Church of Wheaton, Ill. (1979); recipe by Mary Ann Cosentino