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Carrot Turnip Casserole

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VANCO

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

KDOGG1629
28
1/5/2007

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.

beler01
10
7/20/2009

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.

Kitty
9
12/6/2007

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