This Turnip and Apple Casserole is a delicious mixture of apples, turnips, brown sugar, and butter. It's also been lightened to make it Weight Watchers friendly.
This Turnip Casserole is the perfect balance of sweet and savory and makes a fabulous side dish for holiday dinners. I serve it at Thanksgiving, Easter, and Christmas, although it's wonderful any time of the year. It pairs perfectly with my Picnic Ham and Old Fashioned Scalloped Potatoes without cheese!
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When we moved to Calgary more than 30 years ago, my husband's Aunt Joan and Uncle Harry were the only people we knew, and they would always make room for us at Thanksgiving. Aunt Joan always made this amazing Turnip Apple Casserole.
Aunt Joan and Uncle Harry are both gone now, and I miss them desperately. And the way I deal with missing people is by making their food. It's not only comforting, it helps me honor them and carry on family traditions.
So, recently, when I went to make this turnip casserole for a holiday dinner, I looked at the WW points and knew I needed to lighten it up! And I successfully lowered the points!
This turnip bake recipe originally came from The Best of Bridge cookbook, which Aunt Joan adored. Although they are excellent recipes, they are definitely not known for being light or Weight Watchers friendly. Fortunately, I didn't want to live without this family tradition, and I was able to bring down the WW points in this turnip side dish and make it healthier.
🥘 Ingredient Notes
Okay, so I know what you're thinking - it's the butter that makes it so good! And yes, I totally get that butter makes everything better, but in this case, it's not just the butter because I removed most of it to lighten up this dish.
I really think there's just some kind of magical reaction when you combine apples, brown sugar, and even butter flavor. It simply transforms mashed turnips into utter deliciousness.
For this recipe, you'll need:
- Turnip. I use white turnip, but you can substitute yellow turnips (rutabagas). However, you'll need fewer (1-2), as they are usually bigger.
- Apple sauce. Make sure it's unsweetened!
- Butter extract/flavoring (affiliate link). Butter extract has the taste of butter without all the calories and fat!
- Maple syrup. I use reduced sugar maple syrup.
- Apples. I use Granny Smith apples because they hold their shape and are therefore the best apples for this recipe. It's much better if the apples don't turn to mush because you already have mashed turnips. But you can use another type of apple, including Gala apples, Cosmic Crisp, or Pink Lady.
- Butter. I use unsalted butter in my recipes because I like to control the salt, and the salt content in salted butter varies by brand.
🔪Step-by-Step: How to Make Turnip Apple Casserole
Preheat oven to 350 degrees F/176 degrees C and spray a medium casserole dish with non-stick cooking spray.
- Step 1: Peel, dice, cook, drain, and mash the turnip with maple syrup, apple sauce, and butter extract.
- Step 2: Peel and slice apples.
- Step 3: Toss with brown sugar and cinnamon.
- Step 4: Layer in a casserole dish, alternating between turnip and apple mixture, starting with turnips
- Step 5: Begin and end with turnips.
- Step 6: Mix flour and brown sugar together, then cut 2 tablespoons of butter into the mixture and combine. Pat down on top of the casserole. * See NOTES about cutting in butter. Bake in a prepared oven for one hour. Serve warm.
Expert Recipe Tips
- Cut the apples evenly. Keeping the slices uniform ensures they cook at the same rate and maintain the right texture between the layers.
- Drain the turnips thoroughly. Excess water dilutes the flavor and can make the casserole watery. After draining, let the turnips sit for a couple of minutes so steam can escape before mashing.
- Let the mashed turnips cool slightly before layering. If the mash is too hot, it can soften the apples prematurely, causing them to lose their shape during baking.
- Avoid over-mashing the turnips. A lightly mashed texture (not completely smooth) helps the layers hold together better and gives the dish more structure.
- Press the layers down gently. Lightly pressing each layer as you build helps remove air pockets and ensures even baking.
- Don't skip the cinnamon on the apples. Even a small amount adds depth and enhances the sweetness of both fruit and turnips.
- Bake until the topping is golden. If your crust isn't browning by the end of the bake time, leave it in for an extra 5-7 minutes. Color equals flavor in this dish.
- Let it rest before serving. Allowing the casserole to sit for 10-15 minutes after baking helps it set and makes it easier to serve clean portions.
- Use a shallow casserole dish for best results. A dish with more surface area allows the topping to crisp more evenly and enhances the layered effect.
- Taste the mash before layering. If you prefer it sweeter or more buttery, adjust the maple syrup or butter extract at this stage-it's easier than fixing it after baking.
I keep my butter frozen (also works when it's very cold) and cut it into recipes with a cheese grater. It's less messy and distributes it evenly throughout the recipe.
🍽Equipment
For this apple turnip casserole, you'll need a potato masher, a large pot, a strainer, a casserole dish, and an apple corer and slicer (affiliate links) come in handy too for this apple turnip casserole!
🌡️Storage
Store leftover turnip casserole in the fridge in a sealed container for up to 4 days. Freeze in an airtight container for up to 3 months.
This make-ahead turnip casserole is ideal for bringing along to a potluck holiday dinner. You can make it a couple of days in advance or freeze it months in advance.
👪 Serving Size
This turnip casserole recipe makes 8 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This mashed turnip recipe is Weight Watchers friendly @ 3 WW points
❔ Recipe FAQs
Yes! You can assemble the casserole (including the crust) up to 24 hours in advance. Cover it tightly and refrigerate it, then bake just before serving. If baking straight from the fridge, you may need to add 5-10 minutes to the bake time
Absolutely. Bake the casserole fully, let it cool, then refrigerate. Reheat in the oven at 325°F until warmed through (about 20-25 minutes). Cover loosely with foil so the topping doesn't overbrown.
Yes-turnip skin is tough and slightly bitter, so peeling helps the mash stay smooth and mild.
Yes-rutabaga works well, but since it's denser and sweeter, the casserole will have a slightly richer flavor. You'll also need fewer rutabagas, as noted in the ingredient list
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So if you're looking for old-fashioned turnip recipes, you'll love this delicious and healthy turnip apple casserole!
Want more vegetarian and Weight Watchers friendly Thanksgiving side dishes? Try this Gluten-free Corn Succotash!
More Healthy Holiday Side Dishes
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📋 Turnip and Apple Casserole recipe
Ingredients
- 3 medium white turnips * You can substitute yellow turnips (rutabagas) but you'll need less (1-2), as they are usually bigger
- 2 tablespoon apple sauce
- 1 teaspoon butter extract
- ½ tablespoon reduced sugar maple syrup * I use E.D. Smith brand (Amazon does not carry this) , but you can get other brands of sugar free or reduced calorie
- 2 green apples
- 2 tablespoon brown sugar
- pinch of cinnamon
Crust:
- ⅓ cup flour
- ¼ cup brown sugar
- 2 tbsp butter
Instructions
- Preheat oven 350 degrees F and spray a medium sized casserole dish with non-stick cooking spray.
- Peel, dice and place turnips in large pot, then cook. Drain.
- Mash turnips with maple syrup, apple sauce and butter extract.
- Peel. core and slice apples.
- Toss with brown sugar and cinnamon.
- Layer in prepared casserole dish, alternating between turnip and apple mixture, staring with turnips,
- Begin and end with turnips.
Crust:
- Mix flour and brown sugar together, then cut 2 tablespoon of butter into mixture and combine. Pat down on top of casserole. * See NOTES about cutting in butter
- Bake in preheated oven for one hour. Serve warm
Terri Gilson
I never thought I'd love turnips, but this casserole changed everything! Growing up, I couldn't stand them, but Aunt Joan's recipe opened my eyes to how delicious turnips can be. I've lightened it up over the years, making it the perfect healthy side for holiday dinners.
Rhonda Ferguson
Can you make this night before?
Terri Gilson
Hi Rhonda,
Absolutely! I have made it a few days in advance. I have also made it a month or two in advance and froze it.
Enjoy!
Terri