Corn Bread Turkey Casserole Recipes

Steps:

• Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. In a large bowl, combine soups and milk. In three greased 13x9-in. baking dishes, layer each with 1 cup turkey mixture and 1 cup soup mixture. Repeat layers. Sprinkle with Swiss cheese. , Cover and freeze two casseroles for up to 3 months. Cover and bake the remaining casserole at 350° for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving. , To use frozen casseroles: Thaw each in the refrigerator. Let stand for 30 minutes at room temperature before baking. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 12-inch skillet, cook turkey and taco seasoning over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Remove from heat. Stir in beans, salsa and enchilada sauce. Spoon mixture into casserole.
• Make cornbread mix as directed on package, using milk, butter and egg. Stir cheese and cilantro into batter. Spread over turkey mixture.
• Bake 20 to 25 minutes or until cornbread is golden brown. Let stand 10 minutes before serving.

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch square baking dish with nonstick spray.
• Stir together the whole-kernel corn, cream-style corn, corn muffin mix, sour cream and butter in a large bowl. Stir in the ham and scallions until just combined. Pour into the prepared baking dish and bake until golden brown, about 1 hour 15 minutes.
• Sprinkle evenly with the Cheddar and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with scallions before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
• Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish.
• Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture.
• Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.

Steps:

• Prepare stuffing mix according to package directions. Add turkey and cheddar cheese.
• Combine the soups and milk.
• Pour 1 cup each into 3 greased 13x9x2 inch baking dishes. Top each with turkey mixture and remaining soup mixture.
• Sprinkle with Swiss cheese.
• Cover and freeze 2 casseroles for up to 3 months.
• Cover and bake the remaining casserole at 350 for 30-35 minutes or until bubbly. Let stand for 5-10 minutes before serving.
• To use frozen casseroles: Thaw in the refrigerator. Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

Steps:

• Brown ground turkey breast; drain.
• Stir in salt through tomato sauce and set aside.
• To make the crust, stir together flour, cornmeal, sugar, tsp salt, and baking powder; cut in butter.
• Blend in 1/2 cup of cheese, milk, and egg.
• Spread crust mixture over the bottom & sides of nonstick 9-inch square baking pan or glass pie plate.
• Pour filling into crust.
• Bake at 400 degrees for 25-30 minutes.

Steps:

• Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
• Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
• Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

Steps:

• Heat oven to 425°F.
• Whisk first 4 ingredients in large bowl until blended. Stir in turkey, corn and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
• Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over turkey mixture.
• Bake 20 to 25 min. or until turkey mixture is hot and bubbly, and cornbread topping is golden brown.

Steps:

• 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. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°.