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Mrs. Dorothy Iddings Turnip and Carrot Casserole

Here's how you make Mrs. Dorothy Iddings Turnip and Carrot Casserole
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  • Servings: 6-8
  • Prep: 10m
  • Cook: 25-30m
    • The following recipe serves 6-8 people.

Ingredients

The ingredients are:
  • 6 - 7 turnips, medium-sized, peeled, cut into 2 x 3/8-inch strips
  • 2 carrots, large, skins peeled, cut into 2 x 3/8-inch strip pieces
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup English peas, frozen (you don't need to thaw them)
  • 4 ounces pimentos, chopped, drained (1 jar)
  • 10 3/4 ounces cream chicken soup, undiluted (1 can)
  • 8 ounces sour cream
  • 1/2 - 1 teaspoon basil, dried
  • 1 3/4 cups stuffing mix, herbed, seasoned
  • 1/4 cup butter, melted
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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