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Cornbread-Topped Creamy Turkey Bake
Cornbread-Topped Creamy Turkey Bake

Cornbread-Topped Creamy Turkey Bake

40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
Got some leftover cooked turkey? Let it take its second star turn in this creamy, mushroom-y casserole topped with cornbread.
What You Need
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6 servings
Original recipe yields 6 servings
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 cup milk
1/2 tsp. paprika
1/4 tsp. pepper
2 cups chopped cooked turkey
1 cup frozen corn
1-1/2 cups KRAFT Finely Shredded Triple Cheddar Cheese, divided
1 pkg. (8.5 oz.) corn muffin mix
1 green onion, sliced
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Let's Make It
1
Heat oven to 425°F.
2
Whisk first 4 ingredients in large bowl until blended. Stir in turkey, corn and 1 cup cheese; spoon into 2-qt. casserole sprayed with cooking spray.
3
Prepare cornbread batter as directed on package; stir in onions and remaining cheese. Drop large spoonfuls of batter over turkey mixture.
4
Bake 20 to 25 min. or until turkey mixture is hot and bubbly, and cornbread topping is golden brown.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a smart side such as an avocado and onion salad to round out the meal.
Tip 2
Substitute
Prepare using chopped cooked chicken.
Nutrition
Calories
440
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 110mg
37%
Sodium 780mg
34%
Total Carbohydrates 42g
15%
Dietary Fibers 2g
7%
Sugars 12g
24%
Protein 25g
50%
Vitamin A
10%
Vitamin C
0%
Calcium
35%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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