12 turnips, peeled & cubed
1/2 lb. bacon, chopped
2 onions, chopped
1 clove garlic, minced
1 med. size green pepper, chopped
2 egg yolks, beaten
1/3 c. evaporated milk
3 slices bread, toasted & crumbled
1/4 c. butter, melted
1 tbsp. chopped green onion with tops
2 tsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper

Place turnips in a large saucepan; cover with water, and bring to a boil. Cover and cook 30 minutes or until turnips are tender. Drain and mash; set aside.

Cook bacon in a large skillet until crisp; remove bacon, reserving 2 tablespoons drippings in skillet. Set bacon aside. Saute onion, garlic and green pepper in reserved drippings until tender. Stir turnips and remaining ingredients except bacon. Spoon into a 3 quart casserole; top with reserved bacon. Bake at 350 degrees for 30 minutes. Yield: 8 to 10 servings.