MAIN DISH: CORNED BEEF HASH & TURNIP CASSEROLE(click here to print)

CORNED BEEF HASH & TURNIP CASSEROLE

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12 to 18            ounces  corned beef, canned  (depending on what brand you use)

4               cups  turnips -- (about 4 medium turnips)  diced

1/2        medium  onion -- chopped 

2               cups  fiesta blend shredded cheese -- or cheddar (shred from a block)

3                     eggs

1/2           cup  parmesan cheese (shred from a block)

About 30 minutes before you put the casserole together, dice the turnips and let them soak, either in milk (but then you are getting the lactose), or better, in water with sweetener added.    It cuts the bitter taste of the turnips and makes them more "potatoey" like.  .  Also sprinkle in some salt to the water.    Stir and let sit for 30 minutes.  

Drain the turnips and cook in boiling water for 10 minutes   Drain.  Cut up the corned beef into cubes or shred with fork, and mix both the turnips and the corned beef in a baking dish. Sauté onions.  Mix in onions and 1 1/2 cups of the cheese.  Beat eggs and stir them into the casserole.  Sprinkle the top with remaining  cheese, and the parmesan cheese.  

Bake in a preheated 350 degree F. oven for 45 to 50 minutes or until lightly browned on top and knife inserted in center comes out clean.  Serves 4; 10 g. carbs

adapted from

*www.ginnyslowcarbkitchen.com*