Turnip Casserole

Serves: 8

Ingredients

 * 8 med. turnips, peeled & cut into 2"x1/2" strips
 * 1/2 cup finely chopped celery
 * 2 lg. carrots, scraped & cut into 2"x1/2" strips
 * 1/4 cup chopped onion
 * 1 cup English peas
 * 1 (4oz.) jar chopped pimento
 * 1 (10 3/4 oz.) can cream of mushroom soup
 * 1 cup sour cream
 * 1/2 teaspoon dried basil
 * 1/2 cup herb-seasoned stuffing mix
 * 1/4 cup melted margarine

Directions

 * 1) Place first 4 ingredients in a large pot, cover with water and cook 5-8 min. or until vegetables are tender. Drain well.
 * 2) Stir in peas and pimento. Set aside while combining other ingredients.
 * 3) Stir soup, sour cream and basil together, add vegetable mixture.
 * 4) Pour into a well-greased 9" square casserole dish.
 * 5) Combine stuffing and butter. Spread over top of casserole.
 * 6) Bake at 350° for 30 min.

Source

 * Fruit & Vegetable Recipes I by the South Carolina Department of Agriculture, public domain government resource—original source of recipe