Turkey Corn Casserole
A hearty turkey and pasta casserole with creamy cheese and corn, perfect for family dinners and utilizing leftover turkey with flavorful comfort food appeal.
Ingredients
- 3 cups cooked corkscrew pasta ⓘ
- 1 1/2 cups shredded Jack cheese ⓘ
- 1 can condensed cream of chicken soup ⓘ
- 1/2 cup sour cream ⓘ
- 1 teaspoon chili powder ⓘ
- 1/8 teaspoon garlic powder ⓘ
- 1 (8 oz.) can whole kernel corn, drained ⓘ
- 1 1/2 cups shredded turkey, cooked or strips ⓘ
- 1/4 cup chopped green onion ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Spread cooked corkscrew pasta in the bottom of a greased baking dish.
- Top with a thin layer of shredded Jack cheese.
- In a medium bowl, combine condensed cream of chicken soup, sour cream, chili powder, garlic powder, drained corn, chopped green onion, and shredded turkey.
- Stir to blend well.
- Spread the mixture evenly over the pasta and cheese layers.
- Bake at 350°F (175°C) for 30 minutes.
- Remove from oven and top with remaining shredded Jack cheese.
- Bake an additional 5 minutes until cheese is melted and bubbly.
- Optional: Garnish with chopped tomatoes, chopped olives, or additional green onion before serving.
Nutrition & Diet Analysis (per serving)
378
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).