*  Exported from  MasterCook  *

                        Turkey and Corn Casserole

Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine; 1995
Serving Size  : 1    Preparation Time :0:00
Categories    : Poultry                     Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Butter
   1                    Onion -- chopped
  16      oz            Can cream-style corn
   4      lg            Eggs
     1/2  c             Evaporated milk
     1/3  c             All-purpose flour
                        Salt -- to taste
                        Black pepper -- to taste
   2      c             Turkey -- cooked, chopped
   1      c             Cheddar cheese -- shredded

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 grease Crock-Pot. Cover and cook on
HIGH for 2-1/2 to 3 hours or until knife inserted 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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