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.
