Turnip Casserole

Bea L. Recipe

By Bea L. BeachChic

My mom submitted this recipe in her church cookbook. She was my mom through blood but my friend by choice. She was one precious woman and I miss her every single day!

NOTE: see tip at bottom of recipe on how to cut turnips.

Recipe Rating:
 3 Ratings
Cook Time:
Cooking Method:


2 1/2 c
boiled turnips, mashed
4 Tbsp
butter or margarine, melted
Find more recipes at goboldwithbutter.com
1 small
chopped onion (optional)
eggs, beaten
1 1/4 c
soft bread crumbs, *divided
1 1/2 tsp
1 1/2 tsp
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

Preheat oven to 350. Combine turnips, butter, eggs, salt, sugar and *1 cup bread crumbs.
Spoon into oiled casserole dish then top with *remaining 1/4 cup of bread crumbs.
Bake at 350 for approximately 30 minutes or until golden brown.
TIPS ON HOW TO CUT TURNIPS: First, cut ends off turnip. Second, stand turnip on one of cut ends & cut turnip in half. Third, lay on flat end & cut each half into slices, the size of home fries. Fourth, cut slices in half. Fifth, peel slices. I cut rutabeggas this way, too.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian