Mexican Turkey-Corn CasseroleJudy Lamm
(casserole, pasta, cheese, corn, turkey, Timber Cove )
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 ripe olives
sliced green onion
crumbled tortilla chips
- Preheat over to 350°
- In greased 12" X 8" baking dish, combine pasta and ½ of the cheese.
- In medium bowl, combine soup, sour cream, chili powder, garlic powder, corn, green onions, and turkey. Spread evenly over pasta mixture.
- Bake for 30 minutes. Top with remaining cheese. Bake 5 minutes more. Garnish and serve.