2 c. cooked, chopped turnip greens or 1 lb. fresh greens
Salt and pepper
1 tsp. sugar
2 tsp. vinegar
1 tsp. horseradish sauce
1/2 c. mayonnaise
5 oz. cream of mushroom soup (1/2 of 10 3/4 oz. can), undiluted
2 eggs, beaten
1/2 c. soft bread crumbs
1/2 c. grated cheddar cheese
Bacon bits, if desired

Stem and wash fresh greens; place in water in large kettle, bring to boil, reduce heat and cook until tender. Grind in food processor and measure 2 cups for recipe (substitute cooked, frozen greens). Combine greens with salt, pepper and sugar, vinegar, horseradish sauce, mayonnaise, soup and eggs. Mix well. Place in 8 x 8 inch casserole dish. Sprinkle crumbs, cheese and bacon bits on top. Bake at 350 degrees for 1 hour.