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Holiday Corn 'n' Turkey Casserole

 Holiday Corn 'n' Turkey Casserole
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
6 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.

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Holiday Corn 'n' Turkey Casserole (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer