1 (888) 635-8115 (US)Idahoan® Root Vegetable Casserole
Indulge in comfort with our Idahoan® Root Vegetable Casserole, a hearty dish that brings together the richness of creamy mashed potatoes, the earthy goodness of rutabaga, and a touch of fragrant thyme. The rutabaga and garlic are simmered to tenderness, then blended with reduced-fat cream cheese, fat-free Greek yogurt, and 2% milk for a velvety texture. Baked to a golden brown, this flavorful pie is perfect for a warming entrée.
TIME
30
YIELD
75
DISH TYPE
Appetizer
Root Vegetable Casserole
Serves: 64 6oz servings
Ingredients
- 1 bag (26 ounces) Idahoan® CREAMY Classic Mashed Potatoes
- 1 gallon Hot water
- 10 pounds Rutabaga, peeled and cut into 1-inch cubes
- ½ cup Garlic cloves, peeled
- 2 pounds Reduced-fat cream cheese, softened
- 2 cups Fat-free greek yogurt
- 1.5 quarts Milk, 2% or fat-free
- 1 tbsp Fresh thyme
- 1 tsp Salt
- 1 tbsp Pepper
Instructions
- In a 4-inch half pan, place the hot water and whisk in the Idahoan® CREAMY Classic Mashed Potatoes. Allow to hydrate for 1 minute. Hold hot for assembly.
- Place the rutabaga and garlic into a large pot and cover with water. Simmer until tender, about 15 minutes.
- Drain the rutabaga, place back into the pot, and mash. To save time, use an electric mixer with the paddle attachment and blend on low until mashed. Add the cream cheese, yogurt, milk, 1.5 ounces of the thyme, salt and pepper. Mix until evenly incorporated. Scrape into a sprayed hotel pan and sprinkle with the remaining thyme.
- Place into a preheated 350°F oven. Bake until golden brown on top, about 1 hour. Let stand for 15 minutes prior to service.
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