Rutabaga-and-Potato Casserole

Ingredients

• 2 tablespoons breadcrumbs dry
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh finely chopped
• 0.3 cup cream cheese light softened
• 0.3 teaspoon pepper 
• 1.3 pounds potatoes red peeled cut into 4 x 1/4-inch sticks
• 1.3 pounds rutabaga peeled cut into 4 x 1/4-inch sticks
• 0.8 teaspoon salt 
• 1.5 cups skim milk 
• 1 tablespoon worcestershire sauce 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan
• dutch oven

Directions

1. Bring 4 quarts water to a boil in a large Dutch oven.
2. Add rutabaga; return to a boil, and cook for 3 minutes.
3. Add potatoes; return to a boil, and cook 1 minute.
4. Drain well, and return to pan; set aside.
5. 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.
6. Remove from heat, and add the cream cheese and Worcestershire sauce, stirring constantly until cream cheese melts.
7. Pour over rutabaga and potatoes; toss gently to coat.
8. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Cover and bake at 350 for 45 minutes.
9. Sprinkle breadcrumbs and parsley over casserole, and bake, uncovered, an additional 15 minutes.