Turnip Casserole
30m prep 1h 15m cook 1h ready
A creamy, cheesy turnip casserole with a crunchy herb stuffing topping. Mild or strong turnips can be used depending on preference.
Nutrition (per serving, estimated)
Estimated based off 2 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.9 mg
- Iron: 0.38 mg
- Magnesium: 3.86 mg
- Phosphorus: 21.4 mg
- Potassium: 66.1 mg
- Zinc: 0.09 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 907 g purple-top turnips
- 283 g good cheddar cheese
- 2 can cream of celery soup
- 0.5 herb-seasoned stuffing mix
Let's Cook
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Step 1.
Peel 2 lb turnips. If using large turnips, they will have a stronger flavor; small ones are milder. Cut into even chunks and boil in salted water until just tender when pierced with a fork, about 15–20 minutes. Drain and let cool slightly, then slice into ¼-inch rounds.
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Step 2.
While the turnips boil, grate 10 oz cheddar cheese coarsely. In a small bowl, mix both cans of cream of celery soup with ½ cup water until smooth.
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Step 3.
Preheat oven to 350°F. Lightly grease a 9x13-inch casserole dish. Spread half of the herb-seasoned stuffing mix evenly over the bottom of the dish.
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Step 4.
Layer half of the sliced turnips over the stuffing mix, then sprinkle with half of the grated cheese. Pour half of the soup mixture evenly over the cheese.
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Step 5.
Repeat layers: remaining turnips, remaining cheese, and remaining soup mixture. Top with the remaining stuffing mix, spreading evenly.
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Step 6.
Bake uncovered until the casserole is browned and bubbly, about 1 hour. Let rest for 5 minutes before serving.
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