• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
Home > Meal Type > Sides > Cheesy Rutabaga and Carrot Casserole

Cheesy Rutabaga and Carrot Casserole

Updated: Apr 9th 2020 • Published: Oct 24th 2018 • 10 Comments

Jump to recipe button JUMP TO RECIPE
JUMP TO VIDEO
overhead view showing a close up of the cheesy crunchy top of the rutabaga and carrot casserole. Text at the top
Split picture with a scoop being held up at the top and the scoop being pullout a the bottom. Text in the middle
a scoop being taken from the rutabaga and carrot casserole with text at the top

This easy Cheesy Rutabaga and Carrot Casserole makes the perfect make ahead side dish. (Also known as Cheesy Carrot and Swede Mash!)

A naturally gluten free dish that is pure comfort food, this lower carb mash can be made up to a day in advance and then finished in the oven when you are ready for dinner.

If you are looking for unique side dishes this holiday season then this casserole is for you. Plus it is easy to make for a crowd so if you have a house full this Thanksgiving or Christmas give this a go!

mashed rutabaga and carrot in a white casserole dish with a spoon in it

This comforting casserole is the food of my childhood, sweet savory mashed veg, topped with cheese and baked until bubbly and golden.

Whether you are serving this up for the holidays or for a standard Sunday roast, this side dish is sure to be a hit.

Jump Menu

  • Did you know not all casseroles are casseroles?
  • What is a rutabaga?
  • So is this a mashed carrot dish?
  • What cheese to use on your Rutabaga and Carrot Casserole
  • Cooking the carrots and rutabaga
  • How to make ahead of time
  • Can I freeze carrot and swede mash?
  • Cheesy Rutabaga and Carrot Casserole

Did you know not all casseroles are casseroles?

In some parts of the world a casserole is a stew that is cooked in the oven rather than on the stove top. It is much more of a meat and gravy dish than a baked dish.

Where as in the United States, it is more encompassing, and refers to anything that is baked in a dish in the oven.

So this Cheesy Rutabaga and Carrot Casserole could well be called Cheesy Rutabaga and Carrot Mash. But whatever you call it is is soooo good.

A hand holding a tarnished spoon scooping up carrot casserole

What is a rutabaga?

Firstly lets just take some time to say the name again.

RUTABAGA

I just love it! Here in Australia and in England a rutabaga is called a swede (and in Scotland they call it a Neep). Rutabaga is such a better name!

And it makes the most sense. It comes from the Swedish word rotabagge, where as swede is so named because it was the Swedish that first introduced the vegetable.

So this is Cheesy Carrot and Swede Casserole/Mash/Bake to those in the UK.

So what is a rutabaga/swede?

It is a root vegetable that was first came from Sweden and is a cross between a cabbage and a turnip. The root is more widely eaten but the leaves can be cooked in a similar way to greens.

How to pick a good rutabaga

When looking in the grocery store pick rutabagas that are smooth and hard. The ones that are wrinkly and soft are past their best and will be much less sweet.

Rutabagas are a heavy vegetable so you’ll find that 2 will be enough for this recipe which will easily serve 8-10 people. Possibly even more if it is on the Thanksgiving/Christmas table with lots of other delicious side dishes.

So is this a mashed carrot dish?

No, you don’t want this as smooth as say mashed potato. This needs to have some texture to it, or it becomes a little like baby food.

The best way to do this is to use a potato masher and just 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.

Not only does this make it much nicer to eat, it gives the top of the casserole an uneven surface, which when baked in the oven gets the nice crusty bits on it. (Best bits!)

close up of mashed rutabaga and carrot showing the rough texture

What cheese to use on your Rutabaga and Carrot Casserole

As the name suggest we want this good and cheesy.

I have two suggestions for this.

A nice layer of cheese on the top that can get golden brown when baked.

As an optional extra, for cheese lovers, add some small cubes of cheese stirred through the vegetables so you get pockets of cheesy goodness when you scoop into it.

You want a good melting cheese like:

  • Monterey jack
  • Colby
  • Cheddar
  • Cheddar jack
  • Gruyere & Mozzarella

I don’t suggest mozzarella on it’s own here as is a bit bland for the dish but you could use it mixed with gruyere which is quite a strong cheese on it’s own.

a metal spoon with a scoop of rutabaga and carrot casserole on it

Cooking the carrots and rutabaga

Carrots and rutabaga cook in about the same time, so when cutting up your veg, aim to cut them into similar sized chunks. Around 1 1/2 inches (4cm) is about right.

Then they are boiled until just fork tender. This means they keep their shape when crushed and don’t end up like baby food.

They will take around 15 minutes in boiling water.

chopped rutabaga and carrot in a cast iron dutch oven

How to make ahead of time

If you know you are going to be pushed for time, this casserole can be made up to 48 hours ahead of time.

To do this:

  • Cook the veg in boiling water for 15 minutes.
  • Lightly mash it and add the butter, horseradish and seasonings.
  • Allow to cool.
  • Stir though the cheese cubes (if using) and smooth into a casserole dish.
  • Cover with cling wrap and refrigerate until needed.
  • 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 minutes.

If you are going to be really pushed for time, you can heat the casserole in the microwave and then just finish it in the oven with the cheese topping.

Can I freeze carrot and swede mash?

You sure can! To freeze carrot and rutabaga mash, transfer it to an airtight container. It will keep for up to 3 months in the freezer.

Thaw in the refrigerator overnight before reacting thoroughly.

To reheat, spoon the casserole into a microwave-safe dish and microwave on high for 2-3 minutes. Top with extra cheese and put the dish under the broiler for 2-3 minutes to melt the cheese.

If you LOVE rutabaga then why not try my Roasted Rutabaga Recipe, it is so delicious and the kids love it!

overhead with a close up on the cheesy topping of this casserole

Enjoy x

For more Holiday sides check out these mouthwatering recipes:

  • Prepare ahead Roast Potatoes
  • Roast Brussel Sprouts
  • Cinnamon and Thyme Brown Sugar Glazed Carrots
  • Maple Roasted Pumpkin Black Rice Salad
  • Winter Slaw with Pecan and Maple Dressing
  • Horseradish mashed potatoes with caramelized onions (The Chunky Chef) 
  • Creamy Green Bean Casserole (Sally’s Baking Addiction)

RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

Pin this recipe for Cheesy Rutabaga and Carrot Casserole Pin it here.

close up on a scoop being taken from this cheesy casserole
Print Recipe Pin Recipe
4 from 11 votes

Cheesy Rutabaga and Carrot Casserole

This easy Cheesy Rutabaga and Carrot Casserole makes the perfect make ahead side dish. A naturally gluten free dish that is put comfort food, this lower carb mash can be made up to a day in advance and then finished in the oven when you are ready for dinner. If you are looking for unique side dishes this holiday season then this casserole is for you. Plus it is easy to make for a crowd so if you have a house full this Thanksgiving or Christmas give this a go!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side
Cuisine: Modern Australian
Servings: 8 -10
Calories: 178kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
[wprm-prevent-sleep]

Ingredients

  • 2 small rutabaga
  • 10 carrots
  • 2 tbsp butter
  • 1 tbsp prepared horseradish
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cubed cheese (optional) – see note 1
  • 1 1/2 cup grated cheese – see note 2

Instructions

  • Pre-heat the oven to 375ºF/190ºC
  • Top and tail the veg, then peel and cut into 1½ inch (4 cm) chunks.
  • Place the veg in a large saucepan, cover with boiling water and cook for 15 minutes until just tender.
  • Drain well and return to the pan. Add in the butter, horseradish, salt and 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.
  • Cover with the grated cheese and bake for 15 minutes until the cheese is bubbly and golden.

To make ahead.

  • Allow the mashed veg to cool completely then stir though the cubes cheese (if using)
  • Transfer everything to a casserole dish, cover and leave in the fridge for unto 24 hours.
  • Remove from the fridge and cook covered in foil for 10 minutes.  (or reheat in the microwave)
  • Remove the foil, sprinkle over the cheese and bake for a further 15 minutes until bubbly and golden.

Notes

  1. The cubes of cheese do make for a delicious casserole, but it is super tasty without.
  2. Pick a cheese that you are using on top or mix it up and use two different cheeses. You want a good melting cheese like:
    • Monterey jack
    • Colby
    • Cheddar
    • Cheddar jack
    • Gruyere mixed with mozzarella

Nutrition

Calories: 178kcal | Carbohydrates: 16g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Fiber: 4g | Sugar: 8g | Vitamin A: 13040IU | Vitamin C: 29mg | Calcium: 219mg | Iron: 0.8mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

Find me on:
Pinterest | Instagram | Facebook 
Let’s share the food love and make the world a tastier place 🙂

Jump to recipe buttonFacebook share iconPinterest share icon

Filed Under: All Recipes, Christmas, Sides, Thanksgiving

Reader Interactions

Comments

  1. Kelly says

    Apr 5th 2021 at 7:29 am

    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.

    Reply
    • Claire McEwen says

      Apr 10th 2021 at 4:49 pm

      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

      Reply
  2. May says

    Feb 4th 2019 at 1:14 am

    5 stars
    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!

    Reply
    • Claire McEwen says

      Feb 12th 2019 at 1:15 pm

      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

      Reply
  3. Shiho says

    Oct 29th 2018 at 4:07 pm

    5 stars
    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.

    Reply
    • Claire McEwen says

      Nov 5th 2018 at 6:26 am

      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!

      Reply
  4. Tatiana says

    Oct 29th 2018 at 4:03 pm

    5 stars
    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!

    Reply
    • Claire McEwen says

      Nov 4th 2018 at 8:25 am

      I am so happy you enjoyed it Tatiana, it is just perfect as a Thanksgiving side 😀

      Reply
  5. Karly says

    Oct 26th 2018 at 10:29 pm

    Gotta try this!! Thanks for sharing!

    Reply
    • Claire McEwen says

      Nov 5th 2018 at 6:27 am

      I hope you and your family love it Karly

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I’m Claire,

Claire | Sprinkles and Sprouts

I believe cooking for those you love should be stress free and simple.

Here on Sprinkles and Sprouts you will find delicious meals all made with easy to find grocery store ingredients. Family friendly mains, sensational sides and delicious desserts. Plus a great selection of party food and appetizers.

Read More

RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

Readers’ Favorites

Small close up of pasta in chicken broth braised celery in an oval white dish
a silver spoon dipping into a white bowl of hallandaise sauce tube pasta with a creamy steak sauce in a grey bowl
homemade flour tortilla on a sheet of baking paper close up on a chicken portion coated in peri peri seasonings
a small bowl of red salsa on a blue table close up on a sliced chicken breast with garlic spaghetti
small white bowl filled with linguine topped with shaved black truffle Beef and broccoli takeout style in a white bowl

Footer

All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
Contact me to see republishing and syndication rights.

2014-2020 Sprinkles and Sprouts

  • Home
  • About Sprinkles and Sprouts
  • Recipe Index
  • Contact Me
  • Disclosure and Privacy Policy

Copyright © 2021 · Cravings Pro Theme on Genesis Framework · WordPress · Log in