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Source: America's Favorite Food Associations

Turkey and Corn Casserole
A delicious casserole!
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Serves: 6
Prep Time: 20 minutes
Cook Time: 2 1/2-3 hours
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1 tablespoon butter or margarine
1 onion, chopped
16 ounces creamed corn
4 eggs
1/2 cup evaporated milk
1/3 cup all-purpose flour
salt, to taste
black pepper, to taste
2 cups turkey, cooked, 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 mixing bowl. Whisk the creamed corn,
eggs, evaporated milk, flour, salt, and pepper into the onion. Stir
in the chopped turkey. Transfer to a lightly greased Crock-Pot.

Cover and cook on High for 2 1/2 to 3 hours, or until knife inserted
in center comes out clean.

Sprinkle top of casserole with cheese; cover and cook until cheese
is melted, about 15 minutes. Serve immediately.





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