2 pounds turnips (peeled and cut into large chunks)
1 stick unsalted butter (8 tablespoons) (divided)
2 tablespoons heavy cream
Ground black pepper
1 small onion (thinly sliced (about 1 cup))
2 cans Libby's Cut Green Beans (drained)
1 1/2 cup shredded cheddar cheese
1/2 cup crumbled buttery crackers
2 tablespoons chopped parsley
- Preheat oven to 450°F.
- Bring a medium pot of salted water to a boil. Add turnips and cook until soft, about 20 minutes. Drain into a colander, shaking off excess water. Return turnips to pot off the heat, then mash turnips. It’s alright if not completely smooth, but for a smooth texture you can use a ricer. Add heavy cream and ½ stick of butter and mix until butter is melted.
- Return the pot to the stove over medium heat. Cook off excess water, stirring often, until the mixture is a little drier, about 5 minutes. Season to taste with salt and pepper. Set aside.
- Melt 2 tablespoons of butter in a large sauté pan over medium/medium-high heat. Add onion and sauté until softened, stirring occasionally, about 3–5 minutes. Add green beans and stir to combine. Season to taste with salt and pepper.
- Butter a 2-quart baking dish with 1 tablespoon butter. Add green bean–onion mixture and spread evenly. Top with mashed turnips, spreading to the edges to cover the green beans. Top with cheddar cheese and bake until mixture is bubbling and cheese has melted, about 10–12 minutes. Broil for 2–3 minutes until the cheese is golden brown.
- Meanwhile, add remaining 1 tablespoon of butter to the same sauté pan used for the green beans. Melt over medium/medium-high heat and add crumbled crackers. Toast until golden brown, stirring occasionally, about 5–10 minutes. Add parsley and stir to combine.
- When the casserole has finished cooking, top with herbed crumbled crackers. Serve immediately.