Turkey and Corn Pudding

Directions

1. 1
   In a medium skillet, melt the butter over medium heat.
2. 2
   Add the onion and cook, stirring often, until softened, about 4 minutes.
3. 3
   Transfer to a medium bowl.
4. 4
   Whisk the creamed corn, eggs, evaporated milk, flour, salt, and pepper into the onion until combined.
5. 5
   Stir in the chopped turkey.
6. 6
   Transfer to a lightly buttered 3 1/2-quart slow cooker.
7. 7
   Cover and slow-cook until knife inserted into the center of the pudding comes out almost clean, 2 1/2 to 3 hours on high or 300 degrees (150 C.).
8. 8
   Sprinkle the top of the pudding with the cheese.
9. 9
   Cover and cook until melted, about 5 minutes.
10. 10
    Serve directly from the slow cooker.