Turnip Carrot Casserole

1 medium turnip

Velveeta cheese (3/4 of 250 ml size package)

brown sugar (to taste)

2 tbsp melted butter

8 - 10 medium carrots

1/4 C butter (second amount)

1/2 C fine bread crumbs

Cook turnip and carrots & mash them together. Add 2 tbsp melted butter and brown sugar. Place in a casserole dish. Cut Velveeta cheese into cubes and poke it into the turnip/carrot mix. Combine 1/4 C butter and bread crumbs and sprinkle over the top of the vegetables. Bake at 350 degrees F for 30 minutes.

Recipe submitted by: B.J. Giles to "150 Years of Cooking in the Ottawa Valley & Beyond" Cookbook