Recipes for Turnips and Rutabaga - Week 2 September 2013
This is a recipe I first prepared several years ago. We absolutely loved it and still do to this day. Because I was working, I did the recipe in stages as I noted.
HEAVENLY TURNIP CASSEROLE
5 medium turnips, peeled and diced
1/2 teaspoon soda
1 teaspoon salt
1/4 cup sugar
1/4 cup flour
Dash onion salt
Dash celery salt
1 cup Velveeta, cubed
1/3 cup milk
Put peeled and medium diced turnips in saucepan; cover with cold water and add soda. Bring to a boil, drain and rinse well. Cover with cold water again, add salt; cook until tender, then drain. Mix flour, sugar, celery and onion salts in a bowl; blend in milk with a whisk. Add cheese and flour-milk mixture to turnips and stir gently. Spray Pam liberally in a 9X13 casserole dish. Pour in turnips. Bake at 350 degrees for 45 minutes.
Note: If your time is limited, you can prepare this over a period of time by preparing the turnips, draining, and refrigerating. Then when ready to cook, bring out of refrigerator and finish the process.