Ingredients
-
-
1
-
1
-
1
-
3/4
-
-
1/3
-
2
-
-
1
-
1/2
-
1/2
-
1/3
-
2
-
Directions
Root Vegetables Casserole for Winter, Saw a picture of this one in *Successful Farming* magazine’s January 08 edition and simply HAD to post it for future reference It looks and sounds so G-O-O-D! Use the veggies in any combination, as long as you end up with 3 cups (plus the carrots, etc ) The original recipe wanted you to boil the onions with the other veggies–but that just didn’t appeal to me–so I added the step with sauteeing the onions Use your favorite melty cheese, we prefer cheddar, the original recipe called for Gruyere Don’t you love having a choice? :rofl:, Delicious and easy My first time cooking turnips and rutabaga!
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Steps
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1
Done
|
Place Chopped Vegs in 2 Cups Water in Saucepan & Boil; Simmer Until Tender (cooking Time Will Vary Depending on Which Vegs You Use--Check For Tenderness at About 12 Minutes); Drain. |
|
2
Done
|
While That's Bubbling, Saute Onions in Butter; Set Aside. |
|
3
Done
|
Preheat Oven to 375; Grease a 1-Quart Casserole Baking Dish; Set Aside. |
|
4
Done
|
to Veggies, Add Nutmeg and S & P; Then Mash or Beat Until Consistency You Appreciate--You Should Have Small Lumps--Unless You Like It Glue-Y! |
|
5
Done
|
Add Sauteed Onions, Crumbs and Eggies; Mix in Lightly. |
|
6
Done
|
Spoon Into Prepped Pan; Bake Uncovered For 35 Minutes; Sprinkle With Cheese, Bake Additional 5-10 Minutes (browned & Knife Comes Out Clean). |
