Turnip And Onion Casserole - cooking recipe

Ingredients

2 lb. turnips, peeled and thinly sliced
3 c. thinly sliced onions
salt and pepper
1 chicken bouillon cube, dissolved in 1/2 c. boiling water
2 Tbsp. butter
crumbled bacon or parsley

Preparation

Arrange alternate layers of turnips and onions in a buttered 2 1/2-quart casserole dish. Sprinkle lightly with salt and pepper. Pour bouillon over the vegetables and dot with butter. Bake, covered, at 400\u00b0 for 1 hour. Garnish with bacon or parsley before serving. Serves 6.