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Turkey and Corn Casserole
1 tablespoon butter or margarine
1 onion, chopped
16 oz can cream-style corn
4 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 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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Turkey Casserole