Turkey and Corn Casserole

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NUTRITION per serving: 264 Calories; 9g Fat; 23g Protein; 24g Carbohydrate; 2g Dietary Fiber; 116mg Cholesterol; 164mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Points: 6

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  • 6

Ingredients

  • 1/2 tablespoon unsalted butter
  • 1 cup chopped onion
  • 1 (16-oz.) can low sodium creamed corn
  • 2 large eggs
  • 1/2 cup egg substitute
  • 1/2 cup evaporated milk
  • 1/3 cup flour
  • Salt and pepper, to taste
  • 2 cups chopped cooked turkey breast meat
  • Non-aerosol cooking spray
  • 1/2 cup shredded low fat Cheddar cheese

Preparation

Step 1

Melt butter in a large skillet over medium heat; add onion and cook, stirring often, for 5 minutes or until softened; transfer to a medium bowl and whisk in the creamed corn, eggs, egg substitute, evaporated milk, flour and salt and pepper. Stir in chopped turkey then transfer mixture to a slow cooker coated with cooking spray. Cover and cook on HIGH for 2 1/2 to 3 hours or until a knife inserted in the center comes out clean. Sprinkle top of casserole with cheese; cover and cook for about 15 minutes longer or until cheese is melted. Serve immediately.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).
GLUTEN FREE: Make sure corn and flour are gluten free.

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