Turkey and corn casserole

 
                         Turkey and Corn Casserole
 
 Recipe By     : Rival's Crock-Pot Slow Cooker Cuisine; 1995
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    butter or margarine
    1                    onion -- chopped
    1      16 oz can     cream-style corn
    4      large         eggs
      1/2  cup           evaporated milk
      1/3  cup           all-purpose flour
                         salt -- to taste
                         black pepper -- to taste
    2      cups          cooked turkey -- chopped
    1      cup           shredded Cheddar cheese
 
 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 mi
 xing bowl.  Whisk the creamed corn, eggs, evaporated milk, flour, salt and pepp
 er into the onion.  Stir in the chopped turkey.  Transfer to a lightly grease C
 orck-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 c
 heese is melted about 15 minutes.  Serve immediately.
 
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