This is an excellent side dish especially if you're watching carbs but want your potatoes too. It kinda has a scalloped potato vibe. I love finding new recipes that don't use traditional ingredients too. That way everyone gets to try something new. I've been making this for years and will continue to make it for many more! The only change I make is I grind up croutons in my food processor instead of using breadcrumbs...I did this once because I had run out of breadcrumbs and needed some for the topping. It was so good that way that I've just continued to do it like that ever since.
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Bake: 30 Minutes
- 2 pounds turnips, peeled and chopped
- 1/4 cup butter or margarine, divided
- 1 small onion, finely chopped
- 1/2 cup milk
- 1 1/2 cups (6 ounces) grated white Cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup Italian-seasoned breadcrumbs
- Combine turnips and water to cover in a saucepan. Bring to a boil; cook 20 minutes or until tender. Drain well; transfer to a large bowl, and mash with a potato masher.
- Melt 1 tablespoon butter in a skillet over medium heat; add onion, and sauté 3 minutes or until tender.
- Add onion, milk, 1 cup Cheddar cheese, salt, pepper, and remaining 3 tablespoons butter to mashed turnips, stirring to combine. Spoon into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with breadcrumbs and remaining 1/2 cup Cheddar cheese.
- Bake at 350° for 30 minutes or until lightly browned.
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