This easy Cheesy Rutabaga and Carrot Casserole makes the perfect make-ahead side dish. (Also known as Cheesy Carrot and Swede Mash!)
If you are looking for unique side dishes this holiday season, then this casserole is for you. It's easy to make for a crowd, can be made up to a day in advance, and is perfect for Thanksgiving or Christmas.
This comforting casserole is the food of my childhood! Sweet yet savory mashed veg, topped with cheese and baked until bubbly and golden.
Whether you are serving this up for the holidays or a standard Sunday roast, this side dish is sure to be a hit.
Jump to:
Ingredients Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, with quantities, check out the recipe card below.
Rutabaga: For this recipe you want two smallish rutabagas, or one large one. Look for ones that have no wrinkles on them and that feel firm to the touch.
Butter: I use salted as that is what we always have in the fridge, but use what you have.
Prepared Horseradish: This is the secret ingredient, it adds a little something to the dish that people can't quite put their finger on. You can use mustard instead or just leave it out.
Cheese: There are two cheese components to this dish, I mean cheesy is in the name so we want it good and cheesy! The first is the layer of shredded cheese sprinkled on top that gets golden brown when the casserole is baked. The second (optional) is small cubes that are stirred through the vegetables, so you get pockets of melted cheese goodness when you serve this. I have more information on choosing a cheese below.
What cheese to use
You want to use a good melting cheese like:
- Monterey jack
- Colby
- Cheddar
- Cheddar jack
- Gruyere and Mozzarella
- Parmesan and Mozzarella
I don't suggest using mozzarella on its own here as it is a very mild cheese and while it melts into wonderful strings it doesn't add much flavor to the dish. Use it mixed with gruyere or parmesan for added flavor.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- When shopping, pick smooth and hard rutabagas. The wrinkly soft ones are past their best and will be far less sweet.
- To prepare your rutabaga, cut off the top and bottom then use a potato peeler to remove the skin.
- The ratio of carrot and rutabaga doesn't have to be exact. You can use a little more or less of each.
- Carrots and rutabaga cook at about the same time, so when cutting up your veg, aim to cut them into similar-sized chunks. Around 1 ½ inches (4cm) is about right. (see picture below)
- Boil the veg until it is just fork tender, usually around 15 minutes in boiling water.
- When mashing the veg up, you don't want it as smooth as mashed potato. This casserole needs some texture, as not only does this make it much nicer to eat (less like baby food!), it also gives the top of the casserole an uneven surface, which, when baked in the oven, gets the nice crusty bits on it. (Best bits!)
- The best way to mash the veg is to use a potato masher and lightly crush everything together. You can use a food processor, but keep it on pulse so you don't end up with mush. (The picture below shows the texture you are looking for.)
- You can make this ahead of time, I have a section below detailing how to do this.
Preparing ahead
If you know you will be pushed for time, this casserole can be made up to 48 hours ahead. Or it can be frozen. Full cooking instructions are in the recipe card but some important points are:
- Allow the casserole to cool before stirring in the cheese cubes.
- Cover with plastic wrap and refrigerate until needed.
- Remove from the fridge for at least 1 hour to come to room temperature.
- To cook, cover with foil and cook for 15 minutes before removing the foil and sprinkling over the cheese and cooking for a further 10-15 minutes.
If you are going to be really pushed for time or oven space, you can heat the casserole in the microwave, without the cheese topping, then sprinkle it with cheese and finish it in the oven for 10-15 minutes to melt the cheese topping.
If you want to freeze the casserole before baking. Follow the instructions above but double wrap it in plastic wrap and freeze for up to 3 months. To cook, defrost thoroughly, then follow the instructions above.
Why Is This Recipe Special?
This recipe is one I have been easting since I was a child! It was served with nearly every Sunday roast we had and it was always on the table on Christmas Day! I can't take any credit for developing the recipe, it was passed on to me by my Step-mum. But it is a family favorite and I hope my kids will make it for their families one day.
- It is topped with cheese, which makes everything better!
- It is a great way to encourage kids to eat vegetables as everything is mashed small and it is covered in cheese.
- It can be made in advance making it great for the holidays. Either keeping it in the fridge or the freezer!
- It reheats wonderfully. Leftovers are great with some gravy and slices of leftover roast meat!
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Recipe Adaptations
These are just suggestions and things that have worked in my test kitchen for my family, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- You can add some sautéd onions to the vegetables for a extra level of sweetness.
- As well as the rutabaga and carrots, you could add some potatoes or parsnips to the mix.
- For an added flavor boost, crumbled cooked bacon over the top of your casserole when it comes out of the oven.
- Add herbs to your casserole. Chives would be perfect as would some thyme or rosemary.
- If you like a crunchy topping sprinkle a pangrattato over your casserole.
FAQ's
These are some of the questions our testers have asked. If you have any other questions, please drop me a comment below, are I'll get back to you as soon as I can.
Yes, they are the same vegetable. They are a root vegetable, although the leaves are edible.
Not really, you don't want the finished dish to be as smooth as mashed potato, otherwise it feels a bit like baby food. Try to keep some chunky texture when mashing the veg.
I guess so! But why would you want to? 😂
But in all seriousness if you need to leave off the cheese this is still delicious! You could add a crispy crunch pangrattato topping instead.
You sure can, other root vegetables like potatoes and parsnips are great here. You could add turnip as well (although my kids won't eat turnip!) Pumpkin and squash are also great additions.
Yes. Put the leftovers into a microwave-safe dish (I use a pyrex dish) and microwave on high for 2-3 minutes or until hot all the way through. Top with extra cheese and put the dish under the broiler for 2-3 minutes to melt the cheese. (Make sure your dish can withstand the heat)
What to eat with Cheesy Rutabaga and Carrot Casserole
This is the perfect side for serving over the holidays, as it can be made ahead. Serve it with Roast Turkey, Stuffing Balls, Roast Potatoes, Roast Pumpkin, Braised Red Cabbage and some Brussel Sprouts for a delicious feast. Oh and don't forget the Turkey Gravy!
Or serve this on a Sunday with a simple Roast Chicken or midweek with Chicken Breasts and Gravy.
More Recipes to Try
If you enjoyed this dish, here are a few more recipes I think you'll love! They're all easy, tasty, and perfect for adding to your weekly meal plan.
Enjoy x
If you try this Cheesy Rutabaga and Carrot Casserole, please leave a 🌟rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that this recipe is trustworthy. And in a world where AI is becoming so common, it is nice to still have real human interactions.
Any questions about the recipe? Use the comment section below and I'll get back to you as soon as I can.
Get the Recipe
Cheesy Rutabaga and Carrot Casserole
Ingredients
- 2 small rutabaga (Note 1)
- 10 carrots
- 2 tablespoons butter
- 1 tablespoon prepared horseradish (Note 2)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cubed cheese optional (Note 3)
- 1½ cup grated cheese (Note 4)
Instructions
- Pre-heat the oven to 375ºF/190ºC
- Top and tail the veg, then peel and cut into 1½ inch (4 cm) chunks.2 small rutabaga10 carrots
- Bring a payoff water to the boil, add the veg and cook for 15 minutes until just tender.
- Drain well and return to the pan. Add in the butter, horseradish, salt and pepper.2 tablespoons butter1 tablespoon prepared horseradish¾ teaspoon salt¼ teaspoon black pepper
- Use a potato masher to rough mash the veg. It wants to have some texture left (see bulk of post for a picture)
- Check the seasoning and add more salt and pepper as needed.
To cook immediately
- Stir the cubed cheese through the veg (if using) and then transfer everything to a casserole dish.½ cup cubed cheese
- Cover with the grated cheese and bake for 15 minutes until the cheese is bubbly and golden.1½ cup grated cheese
To make ahead.
- Allow the mashed veg to cool completely then stir though the cubes cheese (if using)½ cup cubed cheese
- Transfer everything to a casserole dish, cover and leave in the fridge for upto 24 hours.
- Remove the casserole from the fridge and let it sit for an hour to come to room temperature. Pre-heat the oven to 375ºF/190ºC.
- Cook, covered in foil, for 15 minutes. Or heat in the microwave (Note 5)
- Remove the foil, sprinkle over the cheese and bake for a further 10-15 minutes until bubbly and golden.1½ cup grated cheese
Notes
- For this recipe you want two smallish rutabagas, or one large one. Look for ones that have no wrinkles on them and that feel firm to the touch.
- This is the secret ingredient, it adds a little something to the dish that people can't quite put their finger on. You can use mustard instead or just leave it out.
- The cubes of cheese do make for a delicious casserole, but it is super tasty without. See Note 4 for cheese options.
- You want a good melting cheese like:
- Monterey jack
- Colby
- Cheddar
- Cheddar jack
- Gruyere mixed with mozzarella
- Parmesan mixed with mozzarella
- If you are going to be really pushed for time or oven space, you can heat the casserole in the microwave, without the cheese topping, then sprinkle it with cheese and finish it in the oven for 10-15 minutes to melt the cheese topping.
Nutrition
Nutrition is per serving
Carl says
Excellent recipe, I had to adapt it because I didn’t have any horseradish sauce, so I used a little whole grain mustard instead. Blumen ACE it was.
Claire | Sprinkles and Sprouts says
So happy you enjoyed it Carl, and glad you were able to substitute for the horseradish.
It is a dish I remember fondly from my childhood!
Thank you for taking the time to come back and comment.
Cx
Jodi says
I love this recipe. Unfortunately sometimes the ads obscure the ingredients list.
Claire | Sprinkles and Sprouts says
I am sorry about that Jodi, I will have a chat with my ad company because that shouldn't happen 🙁
Cx
Marie Challender says
Made this this weekend to go with a new pot roast recipe both were delicious and will make again. So simple and easy my first with a rutabaga, thank you….Marie
Melissa says
Thank you for this recipe! I used purple top turnip instead of rutabaga. They are mild flavored and much easier to peel and cut up. Also mixed shredded Swiss and Gruyère cheese into the cooked veggie mash and topped with shredded Colby Jack cheese.
Kelly says
I'm a big fan of root vegetables so when I saw this recipe, I had to make it for Easter. It was good, but one thing I would mention is that it takes at least 30 mins to cook a rutabaga. Cooking the vegs. for only 15mins. did not make them tender enough to mash with a potato masher. I would also add more horseradish because I could not taste it all.
Claire McEwen says
I'm guessing that we cut our rutabaga up into different sized pieces. I tend to go quite small (3-4 cm) so it cooks quickly.
And definitely add horseradish to taste 😊
Cx
May says
Great side dish. Cooked the veggies in my instant pot rather than boiling (1 cup water, veggies in basket, 4 min high pressure, quick release). My husband requested that I add a crispy breadcrumb topping next time, deeeelicious!
Claire McEwen says
Thank you May, so good to know it works to cook the veg in the IP too. 😀
I think your husbands suggestion sounds great, do let me know how it turns out x
Shiho says
How interesting the vegetable called in different names depends on where you live. I was wondering what Rutabaga is. Anyway, the casserole looks amazing! Perfect for cold rainy day like today in Brisbane.
Claire McEwen says
Isn't it! When I first moved to Australia I had to get my head around so many food name changes!
Oh my goodness, I know what you mean, winter just won't let go, it has been stalking spring for the last two months. And we aren't that far from summer now!
Tatiana says
I don't know a lot of rutabaga recipes to begin with and really wanted to try something new. This casserole was so delicious! We will repeat it on Thankgiving!
Claire McEwen says
I am so happy you enjoyed it Tatiana, it is just perfect as a Thanksgiving side 😀
Karly says
Gotta try this!! Thanks for sharing!
Claire McEwen says
I hope you and your family love it Karly