Rutabaga-And-Potato Casserole

• 1 medium rutabaga (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks
• 2 large red potatoes (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups skim milk
• 1/3 cup light cream cheese, softened
• 1 tablespoon Worcestershire sauce
• Vegetable cooking spray
• 2 tablespoons dry breadcrumbs
• 2 tablespoons finely chopped fresh parsley

1. Bring 4 quarts water to a boil in a large Dutch oven. Add rutabaga; return to a boil, and cook for 3 minutes. Add potatoes; return to a boil, and cook 1 minute. Drain well, and return to pan; set aside.
2. Place flour, salt, and pepper in a medium saucepan. Gradually add skim milk, stirring with a wire whisk until blended. Bring to a boil over medium-high heat, and cook 1 minute or until thickened, stirring constantly. Remove from heat, and add the cream cheese and Worcestershire sauce, stirring constantly until cream cheese melts. Pour over rutabaga and potatoes; toss gently to coat.
3. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350u0b0 for 45 minutes. Sprinkle breadcrumbs and parsley over casserole, and bake, uncovered, an additional 15 minutes.

sticks, red potatoes, flour, salt, pepper, milk, light cream cheese, worcestershire sauce, vegetable cooking spray, breadcrumbs, fresh parsley

Taken from www.myrecipes.com/recipe/rutabaga-and-potato-casserole (may not work)