A little cheese sauce and some diced potatoes are the secret to this dish.
Ingredients
| 4 turnips, diced | 8 oz. Velveeta cheese, cut into cubes |
| 3 potatoes, peeled and diced | ¼ c. grated cheddar cheese |
| 1 onion, peeled and diced | 1 teas. salt (optional) |
Preparation
1. Preheat oven to 325°F.
2. Place diced vegetables in a 5-quart pot. Add salt and 4 cups of water. Bring to a boil.
3. Lower heat and simmer for 20 minutes with lid on.
4. Drain water. Add Velveeta cheese. Pour into ungreased 8×8 casserole pan. Sprinkle 1/4 cup grated cheddar cheese on top.
5. Since the vegetables are already cooked, the casserole only needs to be in the oven long enough for the cheese to melt—about 5-10 minutes.
Serves 4.
Nutritional Information (optional salt included): Calories: 460; Fat: 15g; Cholestrol: 50mg; Sodium: 1610mg; Total Carbohydrates: 66g; Dietary Fiber: 8g; Sugars: 15g; Protein: 17g.
Don’t miss Pat’s inspiring story about growing closer to her sister-in-law through her cooking.
Download your FREE ebook, The Power of Hope: 7 Inspirational Stories of People Rediscovering Faith, Hope and Love.
