Rutabaga Casserole

2 med. rutabaga, peeled and diced (about 6 c.)
1/4 c. fine dry bread crumbs
1/4 c. cream
1/2 tsp. nutmeg
1 tsp. salt
2 eggs, beaten
3 tbsp. butter

Cook the rutabagas until soft, about 20 minutes, in salted water to cover. Drain and mash. Soak the bread crumbs in the cream and stir in the nutmeg, salt, and beaten eggs. Combine with the mashed rutabagas. Turn into a buttered 2 1/2 quart casserole. Dot the top with butter and bake at 350 degrees for about an hour or until lightly browned on top. Serve 6-8. You may use turnips instead of rutabagas in this recipe.