Turkey and Corn Casserole

* Exported from MasterCook *

Turkey and Corn Casserole

Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
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
orck-Pot. 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 c
heese is melted about 15 minutes. Serve immediately.

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