Carrot Turnip Casserole

5
VANCO 0

"This vegetable casserole makes a great side dish for any special occasion. Can be frozen for usage at another time."

Ingredients

45 m servings 292 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. Prepare the stuffing according to package directions.
  3. Place turnip and carrots in a pot with enough water to cover, and bring to a boil. Cook until tender. Drain, and mash. Mix in butter and brown sugar until melted.
  4. Place processed cheese food in a microwave-safe bowl, and melt in the microwave. Stir in milk, and mix into the mashed vegetables. Transfer to the prepared casserole dish. Top with the stuffing.
  5. Bake 20 minutes in the preheated oven, until golden brown.
  • profile image

Your rating

Cancel
Submit

Reviews

5
  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

It was okay. A few of the people who ate it asked for the recipe. If I make it again I might remove the cheese as I found it too rich.

It was good but with all the cheese and stuffing you couldn't taste the veggies. Was a little more "indulgent" than I would like.

This recipe was very tasty and the entire family liked it.

absolutely fabulous! got lots of compliments at thanksgiving, thanks so much!

A variation and delicious....leave out the chhese and milk. Sprinkle bread crumbs sauteed in butter over top. Bake. Eat as side dish mmmmm!