Turnip Casserole
Turnip or rutabaga? What the heck is the difference? Turnips are a close cousin of the rutabaga and can often be used interchangeably in recipes, like this one. Typically, we eat rutabagas and call them turnips, but for this recipe, I decided to try an actual turnip.
This Turnip Casserole would make an excellent side for your Thanksgiving table. My grandma used to LOVE turnips and it was a staple on our holiday table. She’d make them sweet so I copied her and did the same with this recipe. If you can’t find turnips, just substitute a rutabaga and it will still turn out fine.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Turnips
- Sugar
- Milk
- Salted butter
- Egg
- Salt and pepper
How to Make Turnip Casserole
- Step One: Preheat oven to 325°F.
- Step Two: Mix all ingredients together in a bowl and place in a small greased casserole dish.
- Step Three: Bake, uncovered, for 35 minutes. Serve hot.
It’s funny because I couldn’t stand turnips growing up. Maybe it was the smell? I don’t know. Now? I think they are fantastic. So yummy! Give me alllllll the turnips, please.
The hardest part of this recipe is cooking the turnips and even that isn’t bad at all. They kind of look like mashed potatoes, don’t you think?
Whatever you choose to use, you are in for a delicious side dish that everyone will love!
You will love these Roasted Root Vegetables.
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Turnip Casserole
Ingredients
- 2 medium turnips cooked, drained and mashed
- ½ cup sugar
- ¼ cup milk
- 1 tbsp salted butter softened
- 1 egg
- salt and pepper to taste
Instructions
- Preheat oven to 325°F.
- Mix all ingredients together in a bowl and place in a small greased casserole dish.
- Bake, uncovered, for 35 minutes. Serve hot.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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I have actually always loved turnips or rutabaga, one of my favourite fall veggies. In fact we are having rutabaga tonight. My recipe is similar to yours.
I didn’t like turnips as a kid either, but I think it is because my mom would always make two types of mashed potatoes: one with potatoes and one with turnips. So I was just always expecting potatoes and getting turnips 😛
Turnips totally take me back to my childhood. My grandmother made them the best!
Looks like a lot for just 2 turnips. I found this during my research:
Turnip:
Smaller in size
Exterior is white and purple and inside is white
Milder, sweeter flavour
Nutritionally very similar to rutabagas
Rutabaga:
Thought to have evolved from a cross between a turnip and wild cabbage.
Can be as large as a cantaloupe.
Exterior is dark yellow and purple and the inside is bright to pale yellow.
Said to have a slightly stronger flavour – especially if larger.
I remember my mum making cough medicine for us kids using turnips, sliced in a dish with brown sugar leave to stand. The juice was the best cough medicine I’ve ever tasted and occasionally I still make it.
I love turnip, but I don’t think I could get the husband to try it.
I like mashed turnip with a little butter and brown sugar mixed in.
Yep, didn’t like turnip as a kid, but now I love all veggies. Well not if you include mushrooms in that category, but that is the exception. lol. Thanks for another recipe.
I have never tried turnips before, but this looks great. i will have to give them a try!
My husband makes them like this – pretty much the only way I’ll eat them lol
I love turnipsbut I have never had a turnip casserol.It sounds interestinga delicious.I like trying foods in adifferent way so thank you for sharing the recipe.