Victorys Turkey Corn Casserole Recipes

TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE

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.

VICTORY'S TURKEY CORN CASSEROLE

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.