Turnip-Squash Vegetarian Budget Casserole

“I'm currently on a budget casserole roll here. Feel free to sub the cream of potato soup for any other cream soup (my other favorites are mushroom and celery), they're pretty packed with flavor. It's just that not as many use cream of potato like I do! I like Stovetop traditional sage stuffing mix and the turkey one, any kind of boxed stuffing will do. You can used canned french-fried onions like French's or Durkee but I prefer homemade, French Fried Onions those are sooooo good.”
READY IN:
50mins
SERVES:
6-8
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 12 lb turnip (peeled and cubed)
  • 12 lb butternut squash (peeled cubed and seeded)
  • 1 tablespoon dried shallots (or dried onions)
  • 1 cup French-fried onions, divided in half
  • 1 (10 3/4 ounce) can cream of potato soup
  • 12 ounces sour cream (they come in 12-oz containers)
  • 6 ounces herb stuffing mix, flavor of your choice divided in half

Directions

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

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