Mexican Turkey-Corn Casserole
Judy Lamm

(casserole, pasta, cheese, corn, turkey, Timber Cove )

Mexican Turkey-Corn Casserole
Mexican Turkey-Corn Casserole

Yield: 6 servings


2½ C corkscrew pasta, cooked according to package directions
1 C shredded Monterey Jack cheese with jalapeño peppers (divided)
1 - 10¾ oz can cream of chicken soup
½ C sour cream
1 tsp chili powder
1/8 tsp garlic powder
1 - 8 oz can whole kernel corn, drained
½ C chopped green onions
1½ C shredded cooked turkey


chopped tomato
chopped ripe olives
sliced green onion
crumbled tortilla chips


  1. Preheat over to 350°
  2. In greased 12" X 8" baking dish, combine pasta and ½ of the cheese.
  3. In medium bowl, combine soup, sour cream, chili powder, garlic powder, corn, green onions, and turkey. Spread evenly over pasta mixture.
  4. Bake for 30 minutes. Top with remaining cheese. Bake 5 minutes more. Garnish and serve.