Turnip Casserole - cooking recipe

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 tsp. salt
    1 c. frozen English peas, thawed
    1 (4 oz.) jar chopped pimentos, drained
    1 (10 3/4 oz.) can cream of chicken soup (undiluted)
    1 (8 oz.) carton commercial sour cream
    1/4 tsp. dried whole basil
    1 3/4 c. herb-seasoned stuffing mix
    1/4 c. butter or oleo, melted
Preparation
    Place first four ingredients in a Dutch oven; cover vegetables with water and bring to a boil.
    Cover and cook 5 to 10 minutes or until vegetables are tender; drain.
    Add peas and pimentos; set aside.

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