Turkey and Corn Casserole

Turkey and Corn Casserole

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995

1 Preparation Time :

Categories : Poultry

Amount Measure Ingredient -- Preparation Method -- -- --

1 tablespoon butter or margarine

1 onion -- chopped

1 16 oz can cream-style corn

4 large eggs

1/2 cup evaporated milk

1/3 cup all-purpose flour

salt -- to taste

black pepper -- to taste

2 cups cooked turkey -- chopped

1 cup shredded Cheddar cheese

In a skillet melt the butter over medium heat. Add the chopped onion and cook,

stirring often until softened, about 5 minutes. Transfer to a medium-sized mi

xing bowl. Whisk the creamed corn, eggs, evaporated milk, flour, salt and pepp

er into the onion. Stir in the chopped turkey. Transfer to a lightly grease C

2 1/2 to 3 hours or until knife inserted comes out clean. Sprinkle top of casserole with cheese; cover and cook until c

heese is melted about 15 minutes. Serve immediately. - - - - - - - - - - - - - - - - - -