Turnip Casserole Recipe

• 6 to 7 med. turnips, peeled and cut into 2 x 3/8 inch strips
• 1 sm. onion, minced
• 2 lg. carrots, scraped and cut into 2 x 3/8 inch strips
• 1/2 teaspoon salt
• 1 c. frzn English peas, thawed
• 1 (4 ounce.) jar minced pimento, liquid removed
• 1 (10 ounce.) can cream of chicken soup, undiluted
• 1 (8 ounce.) carton commercial lowfat sour cream
• 1/4 teaspoon dry whole basil
• 1 3/4 c. herb-seasoned stuffing mix
• 1/4 c. butter, melted

1. Place the first 4 ingredients in a Dutch oven; cover vegetables with water, and bring to a boil.
2. Cover and cook 5 - 10 min or possibly till vegetables are tender; drain.
3. Add in peas and pimiento; set aside.
4. Combine soup, lowfat sour cream, and basil; stir into vegetable mix.
5. Spoon into a greased 9 inch square baking dish.
6. Combine stuffing mix and butter; spread mix over casserole.
7. Bake at 350 degrees for 25 to 30 min.
8. Yield: 8 servings.

onion, carrots, salt, english peas, pimento, cream of chicken soup, sour cream, basil, butter

Taken from cookeatshare.com/recipes/turnip-casserole-58634 (may not work)