RCI-VG.004.1466.001
Turnip Casserole
Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe Serves: 8
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat the oven to 350°F. Grease a 9x13-inch casserole dish.
2
Combine the peeled and cut turnips, celery, carrots, onion, and English peas in a large mixing bowl.
3
Drain the chopped pimento and add it to the vegetable mixture.
4
In a separate bowl, whisk together the cream of mushroom soup, sour cream, and dried basil until smooth and well combined.
5
Pour the soup mixture over the vegetables and stir gently until all vegetables are evenly coated.
6
Transfer the vegetable mixture to the prepared casserole dish, spreading it in an even layer.
7
In a small bowl, mix the herb-seasoned stuffing mix with the melted margarine until the stuffing is moistened and crumbly.
8
Sprinkle the stuffing mixture evenly over the top of the casserole.
9
Bake uncovered in the preheated 350°F oven for 45 minutes, until the vegetables are tender and the topping is golden brown.
45 minutes
10
Remove from the oven and let rest for 5 minutes before serving.