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| 1 Tbsp. | Butter |
| 1 | Onion, chopped |
| 1 Can | Cream Style Corn (16 Oz.) |
| 4 | Large Eggs |
| 1/2 Cup | Evaporated Milk |
| 1/3 Cup | All-Purpose Flour |
| Taste | Salt and Pepper |
| 2 Cups | Cooked Turkey, chopped |
| 1 Cup | Shredded Cheddar Cheese, sharp or mild |
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| 1. |
In large skillet, melt margarine over medium heat. Add chopped onion; cook about 5 minutes, stirring often, until softened. Transfer to medium-sized mixing bowl. |
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| 2. |
Whisk cream corn, eggs, evaporated milk, flour, salt and pepper into onions. Stir in chopped turkey. Transfer to lightly greased Crock-Pot. |
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| 3. |
Cover and cook on High 2 1/2 to 3 hours or until knife inserted comes out clean. |
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| 4. |
Sprinkle top of casserole with cheese; cover and cook until cheese is melted, about 15 minutes. |
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| 5. |
Serve immediately, with Texas Herb Toast!! |
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Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Turkey
Bake Time:
Servings: 6
Prep. Time: 45 Minutes
Utensils:
Notes: |
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