Amish Turnip Casserole

Pennsylvania Dutch Side Recipes

4 medium turnips 1 c. seasoned bread crumbs or Panko in a pinch 1 Tbsp. granulated sugar 1 beaten egg 1 c. whole milk 1 Tbsp. butter salt to taste

My youngest son went on a field trip to a farm and loved the sample taste of turnip, so what does he and my husband do? They emptied an entire turnip seed packet into my garden. In the beginning of May. SO, since the middle of July, I've been dealing with a major bumper crop of turnip. Here's one of the recipes I've used to use up the turnips. I like it so much, it's going to be a Thanksgiving side dish. By then I'm sure I'll still be picking turnips! Try it, you'll like it! Yield: 4-6 servings as a side dish, or not enough to use up all my turnips Preheat oven to 350°. In a medium saucepan, cut the turnips into cubes and boil for 12 mins. Drain, then mash turnips with the butter and the milk. Add the beaten egg and half of the bread crumbs, and salt. Pour into a greased 2.5 quart casserole dish. Sprinkle the remaining 1/2 cup of bread crumbs over the top. Bake, uncovered, at 350° for 45 mins. Remove from oven and serve hot. Enjoy! -Diana

Submitted by Diana Bogue
Contributed on: Friday July 30th, 2010 and modified on Friday March 11th, 2011