Victorys Turkey Corn Casserole Recipes

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
• Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

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:

• 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 pan add ground turkey and onions brown turkey and onions till done drain and set aside.
• Cook egg noodles according to directions on bag.
• Preheat oven to 350°F.
• Grease casserole dish.
• Add turkey, onions, noodles, corn, cream of mushroom and chicken soups.
• Add sour cream.
• Salt pepper to taste.
• Mix well.
• Top with bread crumbs and pour butter over top.
• Put in preheated 350°F oven for 1 hour--enjoy.