📋 Turnip and Apple Casserole recipe

turnip and apple casserole (weight watchers friendly in a blue casserole dish, being held up on a wooden spoon with a green apple and blue patterned oven mitt in the background

5 from 1 vote

📋 Turnip and Apple Casserole recipe

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. It makes a fabulous side dish for holiday dinners. I serve it at Thanksgiving, Easter and Christmas!

Course Side Dish, vegetable

Cuisine American, Canadian, North American

Keyword apple, casserole, turnip

Special Diet Vegetarian

Prep Time 25

Cook Time 1

Total Time 1 25

Servings servings

Calories 112kcal

Author Terri Gilson

Equipment

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

US Customary - Metric

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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

Notes

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.

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.

Nutrition