2 med. rutabagas, peeled and diced (about 6 c.)
1/2 c. fine bread crumbs
1/2 c. cream or half and half
1/2 tsp. cinnamon or nutmeg
1 tsp. salt
2 eggs, beaten
3 tbsp. butter

Cook rutabagas until soft--about 25 minutes in salted water to cover, drain and mash. Soak bread crumbs in cream and stir in cinnamon, salt and beaten eggs. Combine with mashed rutabagas, turn into a buttered 2 1/2 quart casserole. Dot top with butter and bake in a moderate oven 350 degrees, for 40 minutes or until lightly browned on top. Serves 8 to 10.