Recipe by JenSmith
I found this recipe from Cooks.com. 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.
Top Review by Lynnsie
Made these with greens from my CSA basket. It was good. I would have liked the greens flavor to come out a little more. Maybe I did not have enough greens. I will definitely make it again.
- 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 See How It's Made
- 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.).
- Grind the greens in a food processor and measure 2 cups for the recipe. (I had exactly 2 cups when I made this.).
- Combine the greens with salt and pepper, sugar, vinegar, horseradish, mayonnaise, soup, and eggs. Mix well.
- Put the mixture into a 1 1/2-quart casserole dish or 8x8-inch square baking dish. Sprinkle crumbs on top.
- Bake at 350F for 50 minutes.
- Sprinkle tops with cheese and bacon, and bake another 10 minutes, until cheese melts.