Rutabaga-And-Potato Casserole

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Ingredients

1 medium rutabaga (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks

2 large red potatoes (about 1 1/4 pounds), peeled and cut into 4 x 1/4-inch sticks

2 tablespoons all-purpose flour

3/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups skim milk

1/3 cup light cream cheese, softened

1 tablespoon Worcestershire sauce

Vegetable cooking spray

2 tablespoons dry breadcrumbs

2 tablespoons finely chopped fresh parsley

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