Harvest Vegetable Bake

Harvest Vegetable Bake
Harvest Vegetable Bake. Photo: Diana Rattray
    95 min
This is a flavorful vegetable casserole, perfect for a family dinner or holiday meal.

What You'll Need

  • 1 rutabaga, about 1 to 1 1/2 pounds, about 3 to 4 cups diced
  • 6 carrots, peeled, about 2 cups diced
  • 1 cup sliced celery
  • 1 1/2 teaspoons salt, divided
  • 4 to 6 medium Yukon Gold or red potatoes, about 3 to 4 cups diced
  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • 1/4 teaspoon ground black pepper
  • Grating of nutmeg, or about 1/8 to 1/4 teaspoon
  • 1 1/2 cups milk
  • 1 cup mild Cheddar cheese
  • 1 cup fresh bread crumbs

How to Make It

  • Butter a 3-quart casserole or baking dish.

  • Dice rutabaga and carrots - about 1/2-inch pieces - and slice the celery. Put the diced rutabaga and carrots and sliced celery in a large saucepan; cover with water; add about 1 teaspoon of salt to the cooking water. Bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes.

  • Dice potatoes and add to the vegetables, adding more water as needed to cover. Simmer, covered, for about 15 to 20 minutes, or until vegetables are tender.

  • Drain and let vegetables cool slightly. In a saucepan, melt 4 tablespoons of butter over medium-low heat. Add the flour and stir until well blended. Stir in 1/2 teaspoon salt, the pepper, and nutmeg, then gradually stir in the milk. Cook, stirring constantly, until thickened. Add cheese and stir until melted. Combine sauce with vegetables; stir gently. Turn into the prepared baking dish.

  • Heat oven to 350°.

  • Melt the remaining 1 tablespoon of butter; toss with the bread crumbs. Sprinkle crumbs over the vegetables. Bake, uncovered, for about 35 to 40 minutes, until browned and bubbly.

  • Serves 6 to 8.