Wednesday, August 5, 2015

Bacon and Cheese Turnip Casserole

Photos courtesy of the Cooking Corner.
   What do you do with turnips? That was a question I had recently. After a bit of internet searching it appears that turnips are very much like potatoes and can be used in the same fashion. They can be peeled, boiled and mashed just like potatoes or they can go in the slow cooker with a roast just as easily. They are a bit denser that spuds, but also absorb whatever flavor you put them with (like garlic).
    After delaying dinner with my searching, and a small catastrophe pealing these little root vegetables, I found this idea in a southern cookbook. I cut the recipe in half and added a few other ingredients (like bacon and Panko). However this turned out to be an easy way to use this uncommon veggie.

Bacon and Cheese Turnip Casserole
1 lb. turnips, peeled and chopped
1/8 cup butter
1/2 tsp. minced onion

1/4 cup milk
3/4 cup sharp cheddar cheese, shredded
1/4 tsp. salt
1/4 tsp. pepper

1/8 cup Panko bread crumbs
1/8 cup bacon real bits

Place turnips in large pot or saucepan and cover with water. Bring to boil over medium high heat for 20 minutes until tender. Drain well.

Preheat oven to 350 degrees and spray coat 8x8 square baking dish.

In small saucepan or skillet, melt 1 T. butter and saute' onions until tender, about 3 minutes. Add to turnips.

Mix turnips just like mashed potatoes - adding milk, salt, pepper, onion and butter. Stir in
1/2 cup cheese and combine well.

Pour into sprayed baking dish and sprinkle top with bread crumbs and remaining cheese.

Bake 350 degrees for 30 minutes or until lightly browned. 

Serves 2-3.


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