Parsnips & Turnips au Gratin Recipe

Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the soup, milk and pepper. Bring to a boil; reduce heat to low. Stir in cheese until melted. Drain vegetables; transfer to an 11-in. x 7-in. baking dish coated with cooking spray. Pour sauce over vegetables. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400 ° for 15-20 minutes or until vegetables are tender and crumbs are golden brown. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375 °. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 °.