Mrs. Dorothy Iddings Turnip and Carrot Casserole
Created by ForeverMama on August 13, 2025
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 25-30m
- Recipe #44964
Ingredients
- 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
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.
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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.
Nutritional Facts
- 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