Turnip Casserole Recipe
Summary
Ingredients
| 6 to 7 medium turnips, peeled and cut into 2- x 3/8-inch strips | ||
| 2 large carrots, scraped and cut into 2- x 3/8 -inch strips | ||
| Onion | 1 Small, chopped | |
| Salt | 1/2 Teaspoon | |
| 1 cup frozen English peas, thawed | ||
| 1 (4-ounce) jar chopped pimiento, drained | ||
| Cream of chicken soup | 1 Can (10oz) | |
| Sour cream | 1 Carton (1l) | |
| Dried basil | 1/4 Teaspoon | |
| Herb | 1 3/4 Cup (16 tbs), seasoned | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
Directions
Place first 4 ingredients in a Dutch oven; cover 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 agreased 9-inch square baking dish.
Combine stuffing mix and butter; spread mixture over casserole.
Bake at 350° for 25 to 30 minutes.
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 agreased 9-inch square baking dish.
Combine stuffing mix and butter; spread mixture over casserole.
Bake at 350° for 25 to 30 minutes.
Chef
