Wednesday, October 29, 2008
Turnip Casserole Recipe
6 cups Raw Turnip (or one large pkge of frozen turnip cubes)
2 tbsp. Butter
2 Eggs (beaten)
3 tbsp. Flour
2 tbsp. Brown Sugar
1 tbsp. Baking Powder
¾ tsp. Salt
½ cup Dry Bread Crumbs
Butter a 9x13 pan or two 8x8 pans (you can freeze).
Cook, drain and mash turnip.
Add butter and eggs, beat with a wooden spoon.
Combine the next six ingredients and spread into pan.
Mix bread crumbs with melted butter and spread over top.
May be stored at this point for three days in fridge or frozen for up to three months.
Bake for 25 minutes at 350º until fluffy and golden brown.