Mrs. Dorothy Iddings Turnip and Carrot Casserole
Recipe: #44964
August 13, 2025
Categories: Side Dishes, Carrot, New England, Christmas, Easter, Sunday Dinner, Thanksgiving, Oven Bake, Turnips, Sour Cream, more
"Dorothy's family loves this casserole."
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (426.7 g)
- Calories 319.3
- Total Fat - 18.8 g
- Saturated Fat - 9.3 g
- Cholesterol - 44.9 mg
- Sodium - 618 mg
- Total Carbohydrate - 30.5 g
- Dietary Fiber - 6.4 g
- Sugars - 8.4 g
- Protein - 8.9 g
- Calcium - 135.4 mg
- Iron - 1.9 mg
- Vitamin C - 26.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place first 5 ingredients in a Dutch oven (turnips - black pepper); cover vegetables with water and bring to a boil. Cover and cook for 5 - 10 minutes or until vegetables are just tender; drain. Add peas and pimentos; set aside.
Step 2
Combine soup, sour cream and basil; stir into vegetable mixture. Spoon into a greased 9-inch square baking dish. Combine stuffing mix and butter; spread mixture over casserole. Bake at 350-degrees Fahrenheit for 25 - 30 minutes.
Tips
No special items needed.
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