Parsnips & Turnips Au Gratin

• 1-1/2 pounds parsnips, peeled and sliced
• 1-1/4 pounds turnips, peeled and sliced
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 1 cup fat-free milk
• 1/2 teaspoon pepper
• 1 cup shredded sharp cheddar cheese
• 1/2 cup panko (Japanese) bread crumbs
• 1 tablespoon butter, melted

1. Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until crisp-tender.
2. Meanwhile, in a small saucepan, combine the soup, milk and pepper. Bring to a boil; reduce heat to low. Stir in cheese until melted. Drain vegetables; transfer to an 11x7-in. baking dish coated with cooking spray. Pour sauce over vegetables.
3. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400u0b0 for 15-20 minutes or until vegetables are tender and crumbs are golden brown.
4. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

parsnips, condensed cream, milk, pepper, cheddar cheese, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/parsnips-turnips-au-gratin/ (may not work)