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Cabbage and Turnip Casserole

Cabbage and Turnip Casserole

Crunchy on top and creamy inside, this is a casserole that will please your family. Serve alongside any vegetarian main course.

Serves 4-5.


  • 4 oz wide noodles
  • 4 c cabbage, finely chopped
  • 1 c turnips, peeled, shredded (1 small)
  • 1/4 c green onion tops, chopped
  • 1 (10.7 oz) can condensed tomato soup
  • 1/2 c sour cream
  • 1/4 tsp celery seed
  • 1/4 tsp vegetable salt (or sea salt)
  • 1 Tbsp butter, melted
  • 3 Tbsp bread crumbs


  1. Preheat oven to 350 degrees F and butter an 11 x 7 x 2 inch baking dish.
  2. Cook noodles in salted, boiling water for about 6 minutes or until al dente.
  3. Drain noodles and place in large bowl with cabbage, turnip, and green onion. Toss well,
  4. In a medium bowl, blend together the full-strength, condensed tomato soup with the sour cream. Add celery seed and vegetable salt and stir well.
  5. Pour the creamy soup mixture over the noodle-vegetable mixture and toss well.
  6. Spoon mixture into the prepared baking dish.
  7. Blend the melted butter and bread crumbs; sprinkle evenly on top.
  8. Bake 30 minutes or until slightly browned on top. Serve hot.

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