TURNIP GREEN CASSEROLE
1 package regular or jalapeno cornbread mix
2 cans (15 ounces each) turnip greens
1 (10 3/4 ounce) can low-fat condensed cream of chicken soup
1 stick (1/2 cup) margarine, melted
1 large onion, chopped
Prepare and bake cornbread as directed on package.
Drain greens and save liquid.
Crumble cornbread and layer half in a casserole dish. Distribute turnip greens over bread and evenly sprinkle with chopped onion. Add remaining cornbread on top.
Mix liquid from greens, undiluted soup, and melted margarine. Pour over cornbread topping.
Bake at 375 degrees F for 45 minutes or until bubbly and partially brown.
Source: Jennifer M. Wilson in Treasured Recipes Then and Now by the DCH Regional Medical Center Volunteer Auxiliary, Tuscaloosa, AL
1 package regular or jalapeno cornbread mix
2 cans (15 ounces each) turnip greens
1 (10 3/4 ounce) can low-fat condensed cream of chicken soup
1 stick (1/2 cup) margarine, melted
1 large onion, chopped
Prepare and bake cornbread as directed on package.
Drain greens and save liquid.
Crumble cornbread and layer half in a casserole dish. Distribute turnip greens over bread and evenly sprinkle with chopped onion. Add remaining cornbread on top.
Mix liquid from greens, undiluted soup, and melted margarine. Pour over cornbread topping.
Bake at 375 degrees F for 45 minutes or until bubbly and partially brown.
Source: Jennifer M. Wilson in Treasured Recipes Then and Now by the DCH Regional Medical Center Volunteer Auxiliary, Tuscaloosa, AL
MsgID: 3150733
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes From Cookbooks (9)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes From Cookbooks (9)
Board: Daily Recipe Swap at Recipelink.com
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