Include in Print View:

Turkey, Potato And Corn Casserole

Turkey, Potato and Corn Casserole recipe image
This hearty Turkey, Potato, and Corn Casserole is the ultimate comfort food for a cozy weeknight dinner. It combines leftover roasted turkey with sweet cream-style corn and fluffy instant potato flakes, creating a dish that is both satisfying and surprisingly light. The savory blend of green bell peppers and onions sauted in margarine provides a fresh, aromatic base, while the milk-based sauce ties everything together into a creamy, cohesive meal. Topped with a hint of Parmesan and fresh green onions, it bakes to a beautiful golden brown. Perfect for using up holiday leftovers or creating a quick, family-friendly main course that feels homemade and indulgent without the heavy workload.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 843.0
Dietary: Gluten-free
Description
This hearty Turkey, Potato, and Corn Casserole is the ultimate comfort food for a cozy weeknight dinner. It combines leftover roasted turkey with sweet cream-style corn and fluffy instant potato flakes, creating a dish that is both satisfying and surprisingly light. The savory blend of green bell peppers and onions sauted in margarine provides a fresh, aromatic base, while the milk-based sauce ties everything together into a creamy, cohesive meal. Topped with a hint of Parmesan and fresh green onions, it bakes to a beautiful golden brown. Perfect for using up holiday leftovers or creating a quick, family-friendly main course that feels homemade and indulgent without the heavy workload.
Ingredients
  • 1/2 cup Green bell pepper -- chopped
  • 1/2 cup Green onions -- sliced (divided)
  • 3 tablespoons Low-calorie margarine
  • 15 ounces Cream-style corn
  • 2 cups Skim milk
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Black pepper
  • 2 cups Cooked turkey -- cut into 1/2-inch cubes
  • 2 cups Instant potato flakes
  • Nonstick cooking spray
  • 1/4 cup Grated fat-free Parmesan cheese
Directions
  1. 1
    Preheat oven to 375F (190C).
  2. 2
    In a 3-quart saucepan, melt margarine over medium-high heat. Add chopped green bell pepper and 1/4 cup of the sliced green onions. Saut for 4 to 5 minutes until crisp-tender.
  3. 3
    Stir in the cream-style corn, skim milk, salt, and black pepper. Reduce heat to medium and cook until the mixture begins to bubble.
  4. 4
    Remove the saucepan from heat. Gently fold in the cubed cooked turkey and instant potato flakes until evenly combined.
  5. 5
    Lightly coat a 9-inch square casserole dish with nonstick cooking spray. Pour the turkey mixture into the prepared dish.
  6. 6
    Sprinkle the top with grated Parmesan cheese and the remaining green onion tops.
  7. 7
    Bake for 25 to 30 minutes, or until the top is lightly browned and the casserole is heated through.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 843.0kcal
% Daily Value *
Total Fat 19.9g31%
Saturated Fat 6.7g34%
Cholesterol 96.0mg32%
Sodium 2970.4mg124%
Total Carbohydrate 104.1g35%
Dietary Fiber 13.1g53%
Sugars 21.9g
Protein 60.1g121%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: turkey, casserole, potatoes, corn, comfort food, easy dinner, family meal, baked, savory, leftovers, parmesan, green onions, bell pepper, skillet, oven, quick
Read it online: https://www.chefs-mate.com/recipe/turkey-potato-and-corn-casserole/