Turnip Squash Vegetarian Budget Casserole Recipes

TURNIP-SQUASH VEGETARIAN BUDGET CASSEROLE

Steps:

• Steam the squash and turnips with the dried shallots until somewhat tender, about 10-15 minutes.
• In a large mixing bowl, mix the sour cream and cream soup together.
• Add the steamed veggies and mix well.
• Add half of the french fried onions and half the package of stuffing mix.
• Grease a 7x11 casserole dish with cooking spray, and pour the mixture into it.
• Top with the remaining stuffing mix and french-fried onions.
• Bake for 35-40 minutes at 350F or until browned and bubbling.
• Makes a great meal served with a salad and some iced tea!

TURNIP CASSEROLE

Steps:

• 1. Preheat oven to 350. Combine turnips, butter, eggs, salt, sugar and *1 cup bread crumbs.
• 2. Spoon into oiled casserole dish then top with *remaining 1/4 cup of bread crumbs.
• 3. Bake at 350 for approximately 30 minutes or until golden brown.
• 4. TIPS ON HOW TO CUT TURNIPS: First, cut ends off turnip. Second, stand turnip on one of cut ends & cut turnip in half. Third, lay on flat end & cut each half into slices, the size of home fries. Fourth, cut slices in half. Fifth, peel slices. I cut rutabeggas this way, too.

GRAMS SQUASH CASSEROLE (VEGETARIAN)

Steps:

• 1. Saute squash,onions and garlic in butter (salt and pepper to taste) until tender.
• 2. Drain well
• 3. put mixture in large bowl,add crushed crackers,stir
• 4. add beaten egg(s)when mixture is cool or temper egg
• 5. add cheese,mix well reserving 1/2 cup of the cheese
• 6. Pour into a buttered 9x13 baking dish or casserole dish
• 7. Bake uncovered at 350* for 35 minutes adding the reserved cheese the last 5 minutes of baking time.
• 8. let rest about 10 minutes before serving.
• 9. ENJOY!

BUDGET CASSEROLE

Steps:

• Heat oven to 350 degrees.
• In large skillet, cook and stir meat, onion and green pepper until meat is brown and vegetables are tender.
• Drain off fat.
• Stir in tomatoes, rice, salt, chili powder and pepper; heat through.
• Pour into ungreased 2-quart casserole.
• Cover bake 1 hour.

ROASTED TURNIPS AND WINTER SQUASH WITH AGAVE GLAZE

Steps:

• Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the turnips and squash with the oil, sage and salt. Divide the mixture between the 2 baking sheets, then spread in an even layer.
• Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through.
• Remove from the oven and brush with the agave. Return to the oven and cook until the vegetables appear glossy, 2 to 3 minutes. Serve with sunflower seeds scattered on top.

MAKE-AHEAD TURNIP CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place turnips into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to the pot. Mash turnips; add butter and eggs.
• Combine flour, sugar, baking powder, salt, pepper, and nutmeg in a bowl and stir into turnips. Transfer mixture to a baking dish.
• Combine bread crumbs and melted butter and sprinkle on top of turnip mixture.
• Bake in the preheated oven until light brown on top, about 25 minutes.

TURNIP CASSEROLE

Steps:

• Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender and drain. Transfer turnips to a bowl and mash. Add the egg, sugar, butter and salt. , Transfer to a greased 1-qt. baking dish; sprinkle with cinnamon. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.

TURNIP & BUTTERNUT SMASH

Steps:

• Put the vegetables in a large pan, cover with water and bring to the boil. Simmer for 15 mins or until the vegetables are very tender, then drain.
• Leave the vegetables to steam dry in a colander for a few mins, then return to the pan. Add the milk, butter and nutmeg, then season. Crush the vegetables to a chunky mash and serve.