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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I found this recipe from . I made it for our Thanksgiving dinner-just to make something different for a change. I have to tell you, not only was it pretty easy to make (other than the stemming), it was also very tasty. Everyone loved it. I hope you will enjoy it, too. Ingredients:
2 cups cooked chopped turnip greens (2 bundles) or 1 lb fresh turnip greens (2 bundles) |
salt and pepper |
1 teaspoon sugar |
2 teaspoons vinegar |
1 teaspoon horseradish sauce |
1/2 cup mayonnaise |
5 ounces cream of mushroom soup (half of a 10.75 oz can) |
2 eggs, beaten |
1/2 cup soft breadcrumbs |
1/2 cup grated cheddar cheese |
cooked bacon, to top if desired |
Directions:
1. Stem and wash fresh greens; place in water in a large kettle, bring to a boil, reduce heat and cook until tender. (Or use frozen turnip greens.).
2. Grind the greens in a food processor and measure 2 cups for the recipe. (I had exactly 2 cups when I made this.).
3. Combine the greens with salt and pepper, sugar, vinegar, horseradish, mayonnaise, soup, and eggs. Mix well.
4. Put the mixture into a 1 1/2-quart casserole dish or 8x8-inch square baking dish. Sprinkle crumbs on top.
5. Bake at 350F for 50 minutes.
6. Sprinkle tops with cheese and bacon, and bake another 10 minutes, until cheese melts.
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