Serves: 4
Total Calories: 350

2 cups water
1 1/2 cups each peeled, 1/2 -inch cubed rhutabagas and russet potatoes
1/2 cup onion chopped
1/4 cup green bell pepper chopped
2 tablespoons butter or margarine
1 1/2 tablespoons flour
1 cup milk
1/4 teaspoon thyme dried, crushed
1/4 teaspoon salt
1/8 teaspoon black pepper
4 ounces sharp cheddar cheese shredded
1/3 cup bread crumbs soft
1 teaspoon butter or margarine, melted

In a medium saucepan over high heat, bring water and vegetables to a boil. Reduce heat to low, cover and simmer for 12 to 15 minutes or until tender. Drain and keep warm.

In a small skillet over medium heat, sauté onion and green pepper in butter or margarine for 5 to 7 minutes or until limp. Add flour. Cook and stir for 1 minute.

Stir in milk, thyme, salt and pepper. Stirring, bring to a boil and boil for 3 minutes or until thick and bubbly. Remove from heat.

Stir in cheese until melted and blended. Stir sauce into cooked rhutabagas and potatoes. Spoon into an ungreased 1 1/2 -quart shallow baking dish.

In a small bowl, combine crumbs and butter or margarine. Sprinkle over vegetables. Broil 6 inches from heat source for 1 to 2 minutes or until crumbs are golden brown. Serve immediately.

Nutritional Facts:

Serves: 4
Total Calories: 350
Calories from Fat: 166

More Recipes from the Flavors of America Cookbook:
Carolina Sweet Potato Pie
Colonial Oyster-Sausage Stuffing
Curried Fresh Peaches
Dixie Grits Casserole
Down Home Green Beans
German Potato Pancakes
Hopping John
Old-Time Southern Spoon Bread
Onion And Barley Bake
Orangy Harvard Beets
Powwow Corn Casserole
Scalloped Rhutabagas And Potatoes
Sunday Corn Puff