Turkey Corn Casserole

Name: Turkey Corn Casserole
Ingredients: 2 1/2 c. corkscrew pasta, cooked and drained; 1 1/2 c. shredded Monterey Jack cheese with jalapeno; 1 (10 3/4 oz.) can cream of chicken soup (undiluted); 1/2 c. sour cream; 1 Tbsp. chili powder; 1/8 tsp. garlic powder; 1/2 c. chopped green onion; 1 (8 oz.) can whole kernel corn, drained; 1 (8 oz.) can cream-style corn; 1 1/2 c. shredded cooked turkey

10 ingredients

6 steps

Ingredients

2 1/2 c. corkscrew pasta, cooked and drained
1 1/2 c. shredded Monterey Jack cheese with jalapeno
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1/2 c. sour cream
1 Tbsp. chili powder
1/8 tsp. garlic powder
1/2 c. chopped green onion
1 (8 oz.) can whole kernel corn, drained
1 (8 oz.) can cream-style corn
1 1/2 c. shredded cooked turkey

Directions

1

Preheat oven to 350°.
2

In a greased 13 x 9-inch baking dish combine the pasta and 2/3 cup shredded cheese.
3

In medium bowl combine soup, sour cream, chili powder, garlic powder, corn, green onions and turkey.
4

Spread evenly over pasta mixture.
5

Bake for 30 minutes.
6

Top with remaining cheese and bake 5 minutes more.