Turkey and Corn Casserole
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Add a nice tossed green salad with a variety of fresh vegetables, and a dish of fresh fruit and this makes for a nice simple meal.
1 tablespoon margarine or unsalted butter
1 medium onion, chopped coarsely
1 can (16 ounces) cream-style corn
4 large eggs
1/2 cup reduced-fat evaporated milk
1/3 cup all purpose flour
Fresh ground pepper to taste
2 cups cooked turkey (think leftovers), chopped
1 cup low-fat shredded cheddar cheese (sharp is good - mild is good also)
In a skillet, melt margarine or butter, do not burn, over medium heat. Add chopped onion, cook, stirring often until softened, about 4 minutes. Transfer to a medium-sized mixing bowl.
Whisk the creamed corn, eggs, evaporated milk, flour and pepper together and add to the onion mixture. Stir in the chopped turkey and transfer mixture into a lightly greased slow cooker.
Cover and cook on high for 2 1/2 to 3 hours or until knife inserted comes out clean.
Sprinkle top of casserole with cheese; cover and cook until cheese is melted, about 15 minutes. Serve immediately.
Ron Schriefer, Moline