Turnip Casserole

Name: Turnip Casserole
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

11 ingredients

3 steps

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

Directions

1

Place first four ingredients in a Dutch oven; cover vegetables with water and bring to a boil.
2

Cover and cook 5 to 10 minutes or until vegetables are tender; drain.
3

Add peas and pimentos; set aside.