Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Turnip Casserole
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- #25026
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 medium turnips
1 cup applesauce
2 tablespoons brown sugar
1 1/2 teaspoon salt
6 tablespoons melted butter
2 eggs, beaten
1/4 teaspoon black pepper
1 1/2 tablespoon butter
1/4 cup bread crumbs
directions
Preheat the oven to 350 degrees F.
Peel the turnips and cut them into chunks. Place a pan of salted water over medium-high heat. Add the turnips and bring the water to a boil. Reduce the heat to a simmer, cover the pan and cook for 30 minutes or until the turnips are fork-tender. Drain the turnips well then transfer to a bowl.
Mash the turnips in the bowl then add the applesauce, brown sugar, salt, melted butter, eggs, and black pepper. Mix well. Transfer the turnip mixture to a baking dish.
Melt the butter in a small skillet over medium-high heat. Add the bread crumbs and cook, stirring constantly, until the crumbs have absorbed most of the butter.
Spread the buttery bread crumbs over the top of the turnip mixture. Place the baking dish in the oven and bake at 350 degrees F for 30 minutes or until bubbly.
Serve the turnip casserole hot.
nutrition data
337 calories, 25 grams fat, 26 grams carbohydrates, 5 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
I thought the recipe was scrumptious. I found I cooked it ten minutes longer to get a real brown top.This saved a Sunday meal which would have been bland otherwise. I'm e-mailing it to a dear friend upon her request. Collette