Recipe: 2 Turnip Casseroles

Hello,

Here are two very different versions of turnip casserole. I hope one is what you have in mind.

Betsy

Turnip Casserole
8 Servings

6 to 7 med. turnips, peeled and cut into 2 x 3/8 inch strips
1 small onion, chopped
2 large carrots, scraped and cut into 2 x 3/8 inch strips
1/2 tsp. salt
1 cup frozen English peas, thawed
1 (4 oz.) jar chopped pimento, drained
1 (10 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton commercial sour cream
1/4 tsp. dried whole basil
1 3/4 cups herb-seasoned stuffing mix
1/4 cup butter or margarine, melted

Place the first 4 ingredients in a Dutch oven; cover vegetables with water, and bring to a boil. Cover and cook 5 to 10 minutes or until vegetables are tender; drain. Add peas and pimiento; set aside. Combine soup, sour cream, and basil; stir into vegetable mixture. Spoon into a greased 9 inch square baking dish. Combine stuffing mix and butter; spread mixture over casserole. Bake at 350 degrees for 25 to 30 minutes. Yield: 8 servings.

Turnip Casserole
Serves 8

3 large carrots
3 small turnips
2 tbsp. bread crumbs
2 tbsp. butter
1 tbsp. brown sugar
1/2 tsp. salt
1 beaten egg
1/2 cup cream

Boil carrots and turnips together, drain and put through sieve.
Add remaining ingredients.
Put in casserole.
Sprinkle with bread crumbs.
Bake at 350 degrees for 45 minutes.