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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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To save time, use a food processor to slice onions, turnips, and potatoes. Ingredients:
1 tablespoon olive oil |
4 cups thinly sliced onion |
5 garlic cloves, sliced |
1 1/2 pounds turnips, peeled and cut into 1/4-inch slices |
1 1/2 pounds baking potatoes, peeled and cut into 1/4-inch slices |
vegetable cooking spray |
1 cup low-fat sour cream |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
2 (10 1/2-ounce) cans low-salt chicken broth |
1/2 cup fresh breadcrumbs, lightly toasted |
Directions:
1. Heat the oil in a large skillet over medium heat. Add onion and garlic; sauté 20 minutes or until deep golden, stirring frequently.
2. Layer turnip slices, onion mixture, and the potato slices in a 13 x 9-inch baking dish coated with cooking spray. Combine the sour cream, salt, pepper, thyme, and broth in a 1-quart glass measure, and stir well. Microwave at high for 5 minutes or until hot. Pour over the vegetables.
3. Cover and bake at 425° for 30 minutes. Uncover; sprinkle breadcrumbs over casserole. Bake, uncovered, 1 hour or until the vegetables are tender.
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