Ingredients

• 1  pound rutabagas
• 1/4  cup milk
• 1/4  cup sliced green onion
• 1  tablespoon butter or margarine
• 2  teaspoons sugar
• 1/4  teaspoon ground ginger
• 1/8  teaspoon pepper
• 1  beaten egg
• 3/4  cup soft bread crumbs (1 slice)
• 1  tablespoon butter or margarine, melted
• 1  tablespoon snipped parsley

Directions

1. Wash and peel rutabagas; cut into 1/2-inch cubes. (You should have 2-3/4 cups.) Cook rutabaga, covered, in a small amount of boiling salted water for 30 to 35 minutes or until very tender. Drain well.

2. In a large mixing bowl mash rutabagas with a potato masher or beat with an electric mixer on low speed. Add the milk, green onion, 1 tablespoon margarine or butter, sugar, ginger, and pepper; beat until smooth. Beat in egg. Transfer to a 1-quart casserole.

3. In a small mixing bowl stir together the bread crumbs, 1 tablespoon melted margarine or butter, and parsley. Sprinkle bread crumb mixture over rutabaga mixture. Bake, uncovered, in a 350 degree F oven for 35 to 40 minutes or until top is golden brown. Makes 4 side-dish servings.

Make-Ahead Tip: Prepare casserole; cover and chill for up to 2 hours. Bake as directed.