Turnip Casserole Recipe
This Turnip Casserole recipe will entice any eater fussy or easy. I am sure you and I will approve that this Turnip Casserole is really delicious.
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
1 small onion, chopped
1/2 teaspoon salt
1 cup frozen English peas, thawed
1 (4-ounce) jar chopped pimiento, drained
1 (10 3/4 -ounce) can cream of chicken soup undiluted
1 (8-ounce) carton commercial sour cream
1/4 teaspoon dried whole basil
1 3/4 cups herb-seasoned stuffing mix
1/4 cup butter or margarine, 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.
