Cornbread & Leftover Turkey Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
10 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
266 kcal
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Cuisine
American
Cornbread & Leftover Turkey Casserole
Description
Cornbread & Leftover Turkey Casserole combines cooked turkey and thawed mixed vegetables bound in cream of mushroom soup and seasoning, spread in a greased dish. The topping is a mixture of honey-flavored corn muffin mix, milk, egg, and shredded cheddar cheese, poured over the turkey base. Baking at 375°F for 40 minutes cooks the cornbread to a golden finish. After resting, the casserole offers a warm, hearty dish combining creamy, cheesy, and savory flavors with a soft but slightly crisp cornbread crust.
The casserole preserves moisture from the soup and turkey while the cheese enriches the topping. The addition of onion powder and poultry seasoning enhances the savory depth. It makes good use of leftovers, pairing well with simple sides or as a standalone meal.
For best results, thaw frozen vegetables completely before mixing to avoid excess water. Adding an extra egg white to the cornbread mixture can produce a fluffier topping. Allow the dish to rest after baking to let flavors meld and make serving easier.
Ingredients
- 10.5 ounces cream of mushroom soup Campbell’s condensed
- 2 cups turkey cooked, chopped
- 1 ¼ cups mixed vegetables thawed, frozen, Birds Eye brand
- ½ teaspoon onion powder
- ¼ teaspoon poultry seasoning
- 8.5 ounces corn muffin mix Jiffy honey flavor
- ¾ cup milk
- 1 egg
- ¾ cup cheddar cheese shredded
Instructions
- Preheat the oven to 375°F. Grease a 9" deep dish pie plate.
- Combine soup, turkey, thawed vegetables, and seasonings in a bowl. Spread into the prepared pie plate.
- In a separate bowl, combine Jiffy corn muffin mix, milk, egg, and cheese.
- Pour the cornbread mixture over the turkey mixture.
- Bake for 40 minutes or until the cornbread is cooked through.
- Rest 10 minutes before serving.
Notes
- Thaw frozen vegetables completely before adding to avoid excess moisture in the casserole.
- Soak frozen veggies quickly by placing the unopened bag in warm water for about 15 minutes, then drain well before use.
- Adding an extra egg white to the cornbread mixture can create a lighter, fluffier topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266 | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 648mg | 27% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1670IU | 33% |
| Vitamin C | 3mg | 3% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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