6 to 7 med. turnips, peeled and cut into 2 x 3/8 inch strips
1 sm. onion, chopped
2 lg. carrots, scraped and cut into 2 x 3/8 inch strips
1/2 tsp. salt
1 c. frozen English peas, thawed
1 (4 oz.) jar chopped pimento, drained
1 (10 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton commercial sour cream
1/4 tsp. dried whole basil
1 3/4 c. herb-seasoned stuffing mix
1/4 c. butter, melted

Place the first 4 ingredients in a Dutch oven; cover vegetables with water, and bring to a boil. Cover and cook 5 to 10 minutes or until vegetables are tender; drain. Add peas and pimiento; set aside.

Combine soup, sour cream, and basil; stir into vegetable mixture. Spoon into a greased 9 inch square baking dish. Combine stuffing mix and butter; spread mixture over casserole. Bake at 350 degrees for 25 to 30 minutes. Yield: 8 servings.