Turnip Casserole

Bea L.


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.


★★★★★ 4 votes

30 Min


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  • 2 1/2 c
    boiled turnips, mashed
  • 4 Tbsp
    butter or margarine, melted
  • 1 small
    chopped onion (optional)
  • 2
    eggs, beaten
  • 1 1/4 c
    soft bread crumbs, *divided
  • 1 1/2 tsp
  • 1 1/2 tsp

How to Make Turnip Casserole


  1. Preheat oven to 350. Combine turnips, butter, eggs, salt, sugar and *1 cup bread crumbs.
  2. Spoon into oiled casserole dish then top with *remaining 1/4 cup of bread crumbs.
  3. Bake at 350 for approximately 30 minutes or until golden brown.
  4. 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.

Printable Recipe Card

About Turnip Casserole

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

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