Cornbread & Leftover Turkey Casserole

Name: Cornbread & Leftover Turkey Casserole
Total time: 65 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 10.5 ounces Campbell’s Condensed Cream of Mushroom Soup; 2 cups cooked chopped turkey; 1 ¼ cups Birds Eye frozen mixed vegetables (thawed); ½ teaspoon onion powder; ¼ teaspoon poultry seasoning; 8.5 ounces Jiffy Honey Corn Muffin Mix; ¾ cup milk; 1 egg; ¾ cup shredded cheddar cheese

This turkey casserole is the perfect way to use up leftovers!

⏱️ 65 menit 🔪 Persiapan: 15 menit 🔥 Masak: 40 menit 📊 Sedang ⭐ 5.0 (25) 👁️ 22 dilihat

👨‍🍳 Mulai Masak

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Bahan-bahan

8 porsi

10.5 ounces Campbell’s Condensed Cream of Mushroom Soup
2 cups cooked chopped turkey
1 ¼ cups Birds Eye frozen mixed vegetables (thawed)
½ teaspoon onion powder
¼ teaspoon poultry seasoning
8.5 ounces Jiffy Honey Corn Muffin Mix
¾ cup milk
1 egg
¾ cup shredded cheddar cheese

Langkah-langkah

Preheat the oven to 375°F. Grease a 9" deep dish pie plate.
Combine soup, turkey, thawed vegetables, and seasonings in a bowl. Spread into the prepared pie plate.
In a separate bowl, combine Jiffy corn muffin mix, milk, egg, and cheese.
Pour the cornbread mixture over the turkey mixture.
Bake for 40 minutes or until the cornbread is cooked through.
Rest 10 minutes before serving.