Dee in W. Lafayette, I couldn’t find the casserole recipe on any of Nancy’s sites even doing a search. I did find this and it is exactly like the dish my ex MIL used to make. We used to eat the kohlrabi right out of the garden. Tastes very good that way! Yum!

Kohlrabi Casserole

1 lb kohlrabi
1 lb potatoes
1/2 lb streaky bacon
1 onion
1 oz butter
salt and pepper
5 oz chicken stock

Cooking time 1 1/4 hours. Oven temperature 350º. (Or 20 min in a pressure cooker, in which case add an extra half pint of stock.) Peel the kohlrabi and cut into finger wide strips, then cut these in half. Peel and dice the potatoes. Chop the bacon roughly. Peel the onion and chop finely. Melt the butter in a pan and fry the onion until soft and golden, but not brown. Lift out with a slotted spoon. Fry the diced bacon in the butter until crisp, then remove and drain.

Put a layer of potatoes over the base of an oven proof dish, add a layer of kohlrabi and a layer of onion and bacon. Sprinkle the layers lightly with salt and pepper and continue with these layers until all the ingredients are used up, finishing with potatoes. Pour the stock into the casserole, cover with a lid and cook for one hour. Serving. Serve as a dish on its own, straight from the oven. cooks.com
Chris in NM

http://www.nancyskitchen.com