Cook Time:

Serves: 8


  • 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
  • 1/2 teaspoon dried [[basil]


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. Pour into a well-greased 9" square casserole dish. Combine stuffing and butter. Spread over top of casserole. Bake at 350° for 30 min.


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