| Turnip Zucchini Casserole
2 1/2 cups of cubed, peeled turnips
1 1/2 cups of zucchini, cut into 1/2 inch slices
1 cup of cauliflower or broccoli flowerets
1/3 cup of chopped onion
1 tablespoon of margarine or butter
3/4 teaspoon of dried basil, crushed
1 clove garlic
1 large tomato, seeded and chopped
1/2 cup of shredded cheddar cheese
IN a large skillet combine turnips, zucchini, cauliflower, onion, margarine, basil, garlic, tablespoons water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling: reduce heat. Cover, simmer 8 - 10 minutes or till tender. Uncover, cook 2 to 3 minutes more or till liquid is evaporated. Stir in tomato, heat through. Remove from heat. Top with cheese. Cover, let stand 1 - 2 minutes or till cheese melts. Makes 56 servings |
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