Baked Carrots & Turnip
Before you turnip up your nose at veggie side dishes, chew on this. A simple, vegetable and cheese casserole, it aims to please. Your family will enjoy this mouthwatering medley.
Course Breakfast, Brunch, Casserole
Cuisine Continental
Servings 8 servings
Calories 2349.75 kcal
- 8 ounce(s) instant stuffing mix
- 1/4 cup(s) turnips, chopped
- 32 ounce(s) carrots, chopped
- 2 tablespoon(s) butter, melted
- 2 tablespoon(s) brown sugar
- 8 ounce(s) processed cheese food, shredded
- 2 tablespoon(s) milk
Preheat oven to 350 degrees.
Lightly grease a medium casserole dish.
Prepare the stuffing according to package directions.
Place turnip and carrots in a pot with enough water to cover, and bring to a boil.
Cook until tender.
Drain, and mash.
Mix in butter and brown sugar until melted.
Place processed cheese food in a microwave-safe bowl, and melt in the microwave.
Stir in milk, and mix into the mashed vegetables.
Transfer to the prepared casserole dish.
Top with the stuffing.
Bake 20 minutes in the preheated oven, until golden brown.
Ready in 45 min.
Calories: 2349.75kcalCarbohydrates: 321.79gProtein: 100.1gFat: 80.02gSaturated Fat: 63.14gCholesterol: 224.06mgSodium: 7124.85mgFiber: 21.83gSugar: 80.87g
Keyword Bread, Butter, Carrots, Vegetables