Holiday Corn N 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:

• For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
• For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
• Char the tortillas over an open flame on a gas burner, or in dry skillet.
• Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.

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°.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• Whisk together the cornmeal and baking soda in a small bowl; set aside. Beat the eggs in a mixing bowl; stir in the whole kernel corn, cream-style corn, buttermilk, melted margarine, green chiles, and onion. Stir in the cornmeal mixture and 2 cups of the Cheddar cheese until only slight lumps of cornmeal remain; pour into the prepared baking dish.
• Bake uncovered in the preheated oven until firmed and lightly browned, about 1 hour. Remove from the oven, and sprinkle with the remaining cheese; let stand 15 minutes before serving.

Steps:

• Preheat oven to 375 degrees.
• Grease a casserole dish.
• (I use a 9 inch round casserole that is about 6 inches deep.) Mix all the ingredients in a bowl and pour into casserole.
• Bake 1 hour to 1 hour 15 minutes or until top is golden and the middle isn't jiggly.
• Sprinkle with paprika, if desired.

Steps:

• Preheat oven 375 ° F.
• In a large bowl mix together butter, sour cream, and egg.
• Stir in cans of corn, green chile and muffin mix.
• Spoon mixture into a buttered 2 quart casserole dish.
• Bake for 45 minutes.
• Add cheese, stir well and bake for an additional 10-15 minutes, (dish will be slightly puffed when done).