This casserole is FULL of flavor! We love it! (Can't wait to have the leftovers for lunch tommorrow)! These ingredients went together quick even with me having to make the cheese sauce! Justin is away at a volleyball game tonight, Walker is studying for two tests and stressing over why his girl broke up with him today, which kills him because he doesn't know why. LOL! Ah Middle School love! Hopefully this casserole will help ease the pain. :o)
Cheesy Corn Bread, Spinach and Turkey Casserole
pg. 106 The Deen Family Cookbook
2 tbsp olive oil
pinch of red pepper flakes
1 1/4 lbs ground turkey
1 medium onion
1 clove garlic
salt and pepper to taste
one 10oz pkg frozen spinach (I used one can instead)
one 10 oz can cheddar cheese soup ( I made cheese sauce since Wally world had no chz soup)
3/4 tsp Worcestershire sauce
one 8 1/2oz pkg corn muffin mix
1/2 cup buttermilk
2/3 frozen corn, thawed and drained
1 egg
1 3/4 cup grated cheddar cheese
1. Preheat 400 degrees. Grease 13 by 9-inch baking dish and set it aside. In a large skillet, heat 1 tbsp of the oil. Add the pepper flakes and cook for 30 seconds. Add the turkey and brown. Then add onion and garlic and when cooked add salt and pepper to taste.
2. Transfer the mixture to a large bowl , add the spinach, soup, and Worcestershire sauce and mix well. Pat the mixture evenly in to the baking dish.
3. In a separate bowl, whisk together the corn muffin mix, buttermilk, corn, egg, and 3/4 cup of the cheese. Bake for 10 minutes then add the remaining cup of cheddar cheese and bake for 20 minutes.
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