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Holiday Corn 'n' Turkey Casserole Recipe

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I create this comforting casserole in minutes using leftover holiday turkey. It's a family favorite recipe that I've relied on for years.—Edie DeSpain, Logan, Utah

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Holiday Corn 'n' Turkey Casserole Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

1 small onion, finely chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
3/4 cup milk
2 cups frozen corn, thawed
1 package (9 ounces) frozen broccoli cuts, thawed and chopped
2 cups cubed cooked turkey
1 cup (4 ounces) shredded cheddar cheese
2 eggs, lightly beaten
1/3 cup sliced almonds

Directions

In a large saucepan, saute onion in butter until tender. Combine the flour, salt, mustard and pepper; stir into onion mixture until blended. Gradually add milk. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat.
In a large bowl, combine the corn, broccoli, turkey and cheese. Whisk eggs into onion mixture. Pour over turkey mixture; stir until combined.
Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Yield: 8 servings.

Nutritional Facts 1 cup equals 371 calories, 21 g fat (11 g saturated fat), 149 mg cholesterol, 543 mg sodium, 22 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Holiday Corn 'n' Turkey Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p102

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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