I am not certain of this recipe’s origins. It looks like it may have been clipped from a package, but I cannot identify it. From the age and style of the card, I’m going to tentatively assign this one to my grandmother.

In keeping with the low-carb requirement I’m currently cooking for, I chose to replace the “’taters” in this recipe with turnips. The flavor of turnips is mild enough that they substitute well for potatoes after incorporation into the casserole. There are 37 g of carbohydrates in one medium potato, but one medium turnip contains a mere 8 grams.

I had never eaten or prepared this recipe before. The flavor of the fresh parsley comes out quite well, and the casserole does taste good overall. The texture is similar to a chowder. If I were to make this recipe again, I would serve it over pasta or rice, as I do not feel that the recipe makes a full meal in and of itself. I would also mix in a can of peas or lima beans to help bulk up the casserole, and top the finished product with panko bread crumbs.

The directions on the original recipe, while usable, lacked a certain amount of specificity. I have edited them for clarity and consistency of ingredients.

Ingredients:

1 cup peeled diced turnips (if desired, use potatoes instead)

1 (5-ounce) can chunk light tuna in water

1 (10 3/4-ounce) can cream of mushroom soup

1/2 cup milk

2 tablespoons horseradish mustard

1/4 cup minced onion

1/4 cup chopped fresh parsley

1 teaspoon salt

1/4 teaspoon pepper

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Boil the diced turnips until they are tender, approximately 10 minutes.

Butter the inside of an 8” x 8” casserole dish or baking pan , or use cooking spray.

Drain the tuna. In a large bowl, combine the tuna and cream of mushroom soup.

Add the milk and horseradish mustard, and mix well.

Add the drained turnips, onion, fresh parsley, salt, and pepper, and mix well.

Pour the mixture into the prepared casserole dish.

Bake for 30 minutes.

Serves 4.

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