RUTABAGA CARROT CASSEROLE
This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain., In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.
Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 267mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
RUTABAGA AND CARROT SLAW
Steps:
- Whisk 1/2 cup mayonnaise, 2 tablespoons each orange juice and white wine vinegar and 2 teaspoons sugar in a large bowl. Toss in 1 grated rutabaga, 1 grated carrot, 1/2 cup sliced red cabbage, 1 sliced scallion, 1/3 cup salted cashews and ¼ cup dried cherries. Refrigerate until cold, 20 minutes. Season with salt.
RUTABAGA CASSEROLE
When Dick and I were first married he said the only food he wouldn't eat was a turnip. I hadn't eaten many turnips but my family were big rutabaga eaters. Our first Easter I made mashed rutabagas and he thought they were turnips and wasn't going to even try them. Now turnips have a white flesh and rutabagas have a yellow...
Provided by Marsha Gardner
Categories Side Casseroles
Time 1h
Number Of Ingredients 8
Steps:
- 1. Boil cubed rutabaga in a deep saucepan with water to cover for 30-40 minutes, or until tender when pierced with a fork.
- 2. Drain well and transfer to a mixer bowl with 2 tablespoons of butter. Mash or whip electric mixer until smooth. Add brown sugar, salt, pepper and allspice.
- 3. (Recipe may be prepared up to this point a day or two in advance and refrigerated.)
- 4. Preheat oven to 350-degrees. Beat egg whites until stiff peaks form; set aside. Beat egg yolks for 3 minutes, or until light.
- 5. Stir the egg yolks into the rutabaga mixture, then gently fold in the egg whites.
- 6. Transfer to a greased 11"x9" oval gratin dish. Melt remaining butter and combine with the bread crumbs. Sprinkle over the top of the rutabaga. Bake for 1 hour, or until the top is a deep golden brown.
SCALLOPED TURNIP (RUTABAGA) CASSEROLE
I decided to try something new this year. I made my Turnip like I make my scalloped potatoes. I topped it with a parmesan bread crumb mixture. It taste awesome. I hope you all enjoy it. My husband liked it, and he doesn't usually care for turnip. I know this will be something that most people would like. I know That I will...
Provided by Nor Mac
Categories Side Casseroles
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 400 degree's. Thinly slice the cubed rutabaga. Slice thin in a food processor, with a mandolin or knife. Place rutabega (turnip) in to a large kettle.
- 2. Mix the cream, nutmeg, chopped garlic, onion, sugar, flour. Salt, pepper,and Thyme together.
- 3. Pour cream mixture over the turnip. Melt the butter and add to pot. Stir well to combine. Cook until it boils. Reduce heat to medium and cover. Cook until it is softened . About 10 minutes.
- 4. Pour mixture into a casserole dish. Cover and bake until it boils rapidly, thickened and cooked all the way through. Remove cover. continue baking until thickened.
- 5. Mix breadcrumbs Parmesan cheese and melted butter together. Sprinkle over casserole. Place casserole under broiler about 6-8 inches from broiler. Brown the breadcrumbs. Remove from oven and serve.
RUTABAGA CASSEROLE
The Rutabaga Casserole recipe out of our category fruit-vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Peel the rutabaga, thinly slice and then cut into wide strips. Sauté in 1 tablespoon butter with a little water in a saucepan, cover and simmer for about 15 minutes. Season with salt and pepper.
- Sweat the chopped onion in 1 tablespoon butter until translucent, add the ground meat and cook until crumbly. Season with salt and pepper then stir in the chives and thyme.
- Coarsely chop the tomatoes.
- Grease a baking dish with butter and layer in the potatoes, rutabaga, ground meat and tomatoes.
- Whisk the cream and eggs together, season with salt, pepper and nutmeg and then stir in the tomato paste. Pour over the casserole, sprinkle with cheese and bake in a preheated oven (180°C) (approximately 350°F) for 35 minutes, until the cheese is melted and lightly browned.
Nutrition Facts : Calories 8156.58 kcal, Fat 46.73 g, SaturatedFat 23.78 g, Protein 341.92 g, Carbohydrate 1968.07 g, Sugar 0 g, Cholesterol 320.01 mg
RUTABAGA PUFF CASSEROLE
Steps:
- With a vegetable peeler, peel the rutabaga; cut it into 1-inch cubes and place it in a large saucepan. Cover the rutabaga with water and add 1 teaspoon of salt. Bring the water to a boil; reduce the heat to medium-low, cover the pan, and cook for about 20 minutes, or until the rutabaga is fork-tender.
- Drain the rutabaga thoroughly and then mash with a potato masher.
- Preheat the oven to 375 F.
- Butter a 1 1/2-quart casserole.
- In a large bowl, combine the mashed rutabaga, butter, dill, salt, pepper, and paprika. Let the mixture cool slightly.
- In a small bowl, beat the egg yolks and then stir them into the rutabaga.
- In a glass or metal bowl, beat egg whites until stiff peaks form.
- Fold the beaten egg whites into the rutabaga mixture. Lightly spoon the rutabaga into the prepared casserole dish.
- Bake the casserole in the preheated oven for 30 to 40 minutes, or until it is set and the top is golden brown.
- Spoon into a serving dish or serve from the casserole dish.
Nutrition Facts : Calories 195 kcal, Carbohydrate 17 g, Cholesterol 159 mg, Fiber 4 g, Protein 7 g, SaturatedFat 6 g, Sodium 77 mg, Fat 12 g, ServingSize 6 servings, UnsaturatedFat 5 g
CARROTS AND RUTABAGA MASH
My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
FINNISH RUTABAGA (SWEDES) CASSEROLE
I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".
Provided by Acerast
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
- Reduce heat and simmer until rutabagas are soft, about 20 minutes.
- Drain and mash the rutabagas.
- Meanwhile, soak the bread crumbs in the cream.
- To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
- Combine the cream mixture with the mashed rutabagas.
- Butter a 2-1/2 quart casserole dish.
- Turn the rutabagas into the casserole and dot with the butter.
- Bake at 350F for 1 hour or until lightly browned on top.
BAKED RUTABAGA CASSEROLE
Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.
Provided by Shake-n-Bake
Categories Side Dish Casseroles
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.
- Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.
- Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch thick.
- Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.
- Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 18.1 g, Cholesterol 97.1 mg, Fat 10 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 216 mg, Sugar 11.3 g
BAKED RUTABAGA CASSEROLE
Baked Rutabaga Casserole is a fun side dish that allows you to experiment with new flavors! The dish is baked with cinnamon, nutmeg and molasses and toasted with bread crumbs on top. It is delicious any time of year but would especially fit in with your Christmas table.
Provided by The Foreign Fork
Categories Side Dish
Time 1h35m
Number Of Ingredients 10
Steps:
- Peel the rutabagas and cut them into large chunks. Then, cook the rutabagas. You can do this by boiling them in salted water for about 35-40 minutes OR you can cook them in the Instant Pot. To cook them in the Instant Pot, place the rutabaga pieces on the trivet and then pour 2 cups of water into the pot. Cook on HIGH for 10 minutes with a 10 minute natural release.
- Preheat the oven to 325 degrees Fahrenheit.
- When the rutabagas are cooked, drain them, then mash them with a potato masher.
- In a separate bowl, combine the heavy whipping cream, nutmeg, salt, eggs, molasses, cinnamon, ground ginger, and breadcrumbs together. Then, mix that into the mashed rutabagas.
- Spray a 8x8 pan with nonstick spray, then pour the rutabaga mixture into the pan.
- Sprinkle the breadcrumbs on top. You can use your spoon or a knife to create a design on the top of the casserole.
- Slice the butter into 9 equal squares, and place the butter on top of the breadcrumbs so that it will melt during baking.
- Bake the casserole for about 1 hour. Cut into squares, serve, and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 156 kcal, Carbohydrate 15 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 65 mg, Sodium 217 mg, Fiber 3 g, Sugar 8 g, UnsaturatedFat 4 g
RUTABAGA CASSEROLE
Make and share this Rutabaga Casserole recipe from Food.com.
Provided by JoAnn
Categories Vegetable
Time 1h5m
Yield 1 Casserole
Number Of Ingredients 8
Steps:
- Dice rutabagas and cook by boiling 20 to 25 min.
- Or microwave with 1/2 cup water for 15 to 18 minutes.
- Mash rutabagas with reserved liquid.
- Stir remaining ingredients except butter into rutabagas.
- Pour into greased casserole and dot with butter.
- Bake 45 to 50 minutes in a 350 degree oven until top is light brown.
RUTABAGA GRATIN
Cheesy and delicious side dish perfect for the holidays.
Provided by Holly Nilsson
Categories Side Dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Peel and cube rutabaga. Place in a pot of cold water and bring to a boil. Simmer 10-15 minutes or just until tender. Do not overcook, they will cook more in the oven. Drain well.
- Meanwhile, cook onion in butter on medium low heat until translucent, about 5 minutes. Add flour and thyme, cook 2-3 minutes.
- Add milk a little bit at a time stirring until smooth after each addition. It will seem thick at first but will smooth out with each addition. Cook over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted. Season with salt & pepper to taste.
- Toss sauce with rutabaga and transfer to a 2QT baking dish. Bake uncovered for 35-40 minutes or until lightly browned.
Nutrition Facts : Calories 322 kcal, Carbohydrate 31 g, Protein 14 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 51 mg, Sodium 271 mg, Fiber 6 g, Sugar 17 g, UnsaturatedFat 6 g, ServingSize 1 serving
RUTABAGA GRATIN
Amy Pennington, creator of GoGo Green Garden, made-over her favorite Thanksgiving recipe with vegan ingredients. The nut cream makes the rutabagas velvety, yet still filling and lush.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
- Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
- Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
- Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.
Nutrition Facts : Calories 149 g, Fiber 4 g, Protein 5 g, Sodium 89 g
APPLE RUTABAGA CASSEROLE
Steps:
- Peel rutabagas and cut into small pieces. Place in a large saucepan of boiling water and cook until tender.
- Peel, core and chop apples. Add to boiling water about 5 minutes before done. Remove from heat and drain.
- Put in food processor and mash. Add butter, salt and pepper.
- Spoon into casserole dish. Bake, uncovered, at 325 degrees F. for 20 to 25 minutes.
MASHED RUTABAGA
This hearty mashed rutabaga dish bursts with flavor! Serve them in place of your old mashed potatoes for a burst of unexpected flavor! {2 WW Points, Keto, Vegetarian, Gluten-Free}
Provided by Ginny
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Peel and cube the rutabaga.
- Heat up a two quart pan of water and add the cubed rutabaga.
- Bring to boil. Cover and simmer for 20-25 minutes or until fork tender.
- Drain the water and add cream cheese and butter. Mash until it is the consistency you like. Add chopped up chives over the top and serve.
Nutrition Facts : ServingSize 1 serving, Calories 85 kcal, Carbohydrate 9 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 59 mg, Fiber 2 g, Sugar 5 g
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!
Provided by Claire | Sprinkle and Sprouts
Categories Side
Time 40m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 178 kcal, Carbohydrate 16 g, Protein 7 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
CHEESY VEGAN RUTABAGA CASSEROLE
This Cheesy Vegan Rutabaga Casserole features a dairy-free cheese sauce creating a savory, cheesy, plant-based winter comfort food!
Provided by Rachel Hanawalt
Categories Vegan / Vegan Options
Time 1h10m
Number Of Ingredients 15
Steps:
- The night before you plan on making this recipe soak your cashews in water so that they are completely submerged. They will become soft and plump overnight.
- Coarsely chop the kale and sauté in a skillet over medium heat by adding 1 C of vegetable broth to the pan instead of oil. Cook until the vegetable broth has evaporated and the kale is wilted, then set aside.
- Dice onions and sauté in a pan with 2 Tbsp of water until the onions begin to soften and the water is evaporated, then remove from the heat.
- Drain the water from the cashews. Using a hand mixer, puree the cashews, red pepper, and the nutritional yeast together.
- Mix (by hand) thyme, garlic, salt, and pepper into your dairy-free cheese sauce.
- Thinly slice rutabagas and sweet potatoes into 1/8 inch coins. You can do this using a knife or a mandolin slicer.
- Now all of your ingredients are prepped. Lightly spray a 2.5 quart casserole dish with olive oil cooking spray and place your prepped ingredients within reach.
- Imagine dividing your dairy-free sauce into thirds. Spread the first third onto the bottom of your casserole dish. Then build layers as follows: rutabagas, onions, sweet potatoes, kale, cheese sauce, then again - rutabaga, onion, sweet potato, and the remainder of the cheese sauce.
- Bake the casserole in a 350º F oven for 40-45 minutes, or until the casserole is fork-tender.
- Allow the casserole to rest for 10 minutes before serving and then sprinkle with minced parsley.
HOW TO COOK RUTABAGA (+ 11 RUTABAGA RECIPES)
The rutabaga is an underrated root vegetable with lots of potentials! This close relative of the turnip is packed with nutrients, with a slightly sweet taste. Rutabagas can be used similarly to potatoes and make a tasty ingredient in both sweet and savory recipes. We've rounded up 11 Easy Rutabaga Recipes that you can easily make at home.
Provided by Izzy
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Peel the rutabaga and cut it into ¾-inch cubes.
- In a large bowl add rutabaga cubes, onion, olive oil, rosemary, salt, and pepper. Toss and coat evenly.
- Spread the seasoned rutabaga onto the baking sheet in one single layer.
- Bake for 20-30 minutes or until fork tender. Serve and enjoy!
RUTABAGA CARROT CASSEROLE
This scoop-able side with its sweet, crunchy topping makes a delightful alternative to the traditional sweet potato casserole. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Place rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook, uncovered, until tender, 15-20 minutes, adding the carrots during the last 5 minutes of cooking; drain., In a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt, nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until bubbly, 30-35 minutes.
Nutrition Facts : Calories 249 calories, Fat 11g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 267mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
EASY ROASTED RUTABAGA
In this recipe, naturally sweet rutabaga is diced and roasted to perfection with a little oil and simple seasonings.
Provided by Diana Rattray
Categories Side Dish
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients. Preheat the oven to 425 F.
- Line a large, rimmed baking sheet with foil.
- Peel the rutabaga(s) and cut them into 1-inch pieces.
- In a large bowl or food storage bag, toss the diced rutabaga with the olive oil, salt, pepper, and nutmeg, if using.
- Arrange the rutabaga in a single layer on the prepared baking sheet.
- Bake for about 40 to 50 minutes, until tender and lightly browned.
- Toss with fresh chopped parsley, if desired.
Nutrition Facts : Calories 175 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 106 mg, Sugar 10 g, Fat 11 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g
GOLDEN RUTABAGA CASSEROLE
Gorgeous root vegetables with a hit of orange, apricot and cinnamon.
Provided by Elizabeth Baird
Categories dinner,eggs and dairy,Fall,Main,North American,vegetables
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Remove rind from orange; cut into julienne strips.
- Cut off white pith; chop orange.
- In large saucepan, combine water, orange rind, orange, carrots, rutabaga, apricots, maple syrup, butter and salt and pepper to taste; bring to boil.
- Reduce heat and simmer for 30 to 40 minutes or until water evaporates and vegetables are tender.
- In food processor, purée mixture in batches, adding sour cream, cinnamon and nutmeg to last batch.
- Transfer to warmed vegetable bowl and stir.
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RUTABAGA & CHICKEN CASSEROLE - RECIPE DETAILS
From fatsecret.ca
4/5 (2)Total Time 1 hr 40 minsCategory Main Dishes, LunchCalories 161 per serving
- Peel the rutabaga and cut it first in half then in slices of about 1/4". Clean and wash the chicken thighs. In a pot, boil together the chicken and rutabaga until the meat starts falling off the bone.
- With a straining spoon, take out the chicken and rutabaga from the pot. Let drain some. Separate the meat off the bones, remove skin and cartilages. Break apart the meat in about 1" pieces by hand or use a knife. Separate rutabaga slices in a plate or bowl.
- Whip the egg with the heavy cream and about 1/2 cup of the broth in which the chicken and rutabaga have boiled. Mix in half of the shredded cheese and salt to taste. If you like your casserole to be thicker, you can add 1/2 tsp xanthan gum.
- In a casserole dish or an oven-proof oven, start layering the the chicken meat and distribute evenly. On top of the chicken meat layer the rutabaga slices. Pour the egg mixture and shake the pot a little to make sure the mixture went all in between meat and rutabagas.
RUTABAGA - WIKIPEDIA
From en.wikipedia.org
Species Brassica napusCultivar group Napobrassica Group
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- 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.
- 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.
- Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350° for 45 minutes. Sprinkle breadcrumbs and parsley over casserole, and bake, uncovered, an additional 15 minutes.
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