Rutabaga Casserole Recipe
Ingredients
| Ground beef | 1 Pound | |
| Flour | 1 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Rutabagas | 1 Can (10oz), drained | |
| 1 can English peas | ||
| Potatoes | 4 Cup (16 tbs), Whipped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Season the beef with salt and pepper, then shape into small balls.
Brown in small amount of fat, then place in a 2-quart casserole.
Add flour to the pan drippings, stirring to blend, then add milk, stirring until thickened and smooth.
Season with salt and pepper.
Place the rutabagas and peas over the meatballs, then add the gravy and mix lightly.
Top with whipped potatoes.
Bake at 450 degrees about 30 minutes.
Brown in small amount of fat, then place in a 2-quart casserole.
Add flour to the pan drippings, stirring to blend, then add milk, stirring until thickened and smooth.
Season with salt and pepper.
Place the rutabagas and peas over the meatballs, then add the gravy and mix lightly.
Top with whipped potatoes.
Bake at 450 degrees about 30 minutes.
Chef
