Turnip Souffle - cooking recipe

Ingredients

2 lb. turnips (approximately 4 medium)
1 medium size white onion, diced
3 Tbsp. butter
1/2 tsp. salt
3 eggs, well beaten
1/2 tsp. black pepper
1 can cream of mushroom soup (undiluted)

Preparation

Peel and cook turnips until tender; drain and mash.
Add remaining ingredients and pour into buttered casserole dish.
Top with Parmesan cheese and bake at 350\u00b0.