Holiday Corn 'n' Turkey Casserole Recipe

5 1 1
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Holiday Corn 'n' Turkey Casserole Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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

Nutritional Facts

1 cup: 371 calories, 21g fat (11g saturated fat), 149mg cholesterol, 543mg sodium, 22g carbohydrate (4g sugars, 3g fiber), 25g protein.

  • 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
  1. 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.
  2. In a large bowl, combine the corn, broccoli, turkey and cheese. Whisk eggs into onion mixture. Pour over turkey mixture; stir until combined.
  3. 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.
Originally published as Holiday Corn 'n' Turkey Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p102

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HOGWriter User ID: 3126553 172317
Reviewed Jan. 31, 2013

"This is a great alternative to the heavy turkey casseroles (made with pasta, rice, potatoes, or bread.) While the combination of corn & broccoli sounds strange, the while thing really comes together well with flavor, texture and presentation. Slivered almonds with their toasty crunch are truly the finishing touch."

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