Finnish Turnip Casserole

Finnish Turnip Casserole

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 35 m
Tira N Gilchrest
Recipe by  Tira N Gilchrest

“Carrots and sugar sweeten the turnip in this side dish. A must for my family's Thanksgiving and Christmas dinners. The recipe is often requested.”

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Adjust Servings

Original recipe yields 3 cups



  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  3. Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
  4. Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.

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Reviews (7)

Rate This Recipe


This was a great vegetable dish. Thanks for sharing the recipe. I made this dish for Christmas dinner. I prepared it up to but not including the baking of it, froze it and thawed it Christmas eve. I popped it into the oven for an hour when the turkey was finished and resting prior to carving. It was light and tasty. The whole family, all 15 of us, enjoyed it, even the one year old! It will be featured in our family recipe collection and I will certainly make it again.



This can excite a non=turnip eater to possibly enjoy them! I used spelt flour instead of all purpose flour, and half the amount of honey instead of sugar, with just cinnamon sprinkled on top. Great both hot or cold! Thanks for the recipe!



This was just ok for me. I didn't care for the cinnamon topping and even with the addition of the eggs, the casserole was not firm enough for me.

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Amount Per Serving (6 total)

  • Calories
  • 176 cal
  • 9%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 23 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 87 mg
  • 29%
  • Sodium
  • 312 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Turnip Bake


next recipe:

Granny's Sweet Potato Casserole