Turnip Squash Vegetarian Budget Casserole Recipes

ROOT VEGETABLE CASSEROLE - FREEZER FRIENDLY COMFORT FOOD

Steps:

• Peel turnip, carrots, parsnips and sweet potato and cut them into chunks. I chopped the turnip smallest because it takes the longest to cook, and the sweet potato larger because it cooks faster. The carrots and parsnips are somewhere in the middle (see photo below for an example).
• Put them in a large pot with 1 teaspoon of salt, cover with water and bring to a boil. Cook until vegetables are soft enough to be pierced with a fork or sharp knife (make sure that each kind of vegetable is soft).
• Drain. I put a strainer over a large bowl so I could save the vegetable broth and make a soup. Put vegetables back in the pot.
• Use a potato masher to mash them up. Then use a hand mixer to cream them together. Add butter, cream cheese and 1/2 teaspoon of salt and mix well to combine and make them creamy.
• Spoon them into a large casserole dish. You can refrigerate, or even freeze the casserole until you're ready to eat it. When you're ready, bring the dish to room temperature and preheat oven to 350 degrees F. Sprinkle with panko. Bake until heated through (around 30 minutes) and top is browned (you might need to broil it for a couple of minutes).
• Serve hot and enjoy! :)

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!

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.