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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Great casserole for any meal Ingredients:
6 to 7 med. turnips, peeled and cut into 2 x 3/8 inch strips |
1 sm. onion, chopped |
2 lg. carrots, scraped and cut into 2 x 3/8 inch strips |
1/2 tsp. salt |
1 c. frozen english peas, thawed |
1 (4 oz.) jar chopped pimento, drained |
1 (10 oz.) can cream of chicken soup, undiluted |
1 (8 oz.) carton commercial sour cream |
1/4 tsp. dried whole basil |
1 3/4 c. herb-seasoned stuffing mix |
1/4 c. butter, melted |
Directions:
1. Place the first 4 ingredients in a Dutch oven; cover vegetables with water, and bring to a boil. Cover and cook 5 to 10 minutes or until vegetables are tender; drain. Add peas and pimiento; set aside.
2. Combine soup, sour cream, and basil; stir into vegetable mixture. Spoon into a greased 9 inch square baking dish. Combine stuffing mix and butter; spread mixture over casserole. Bake at 350 degrees for 25 to 30 minutes. Yield: 8 servings.
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