Cornbread topped turkey and green chile casserole

6 servings
20 min
25 min
Very Easy


Number of serving: 6
4 tablespoons butter

1 medium onion

2 cloves garlic

1/4 teaspoon cumin

1/4 teaspoon chili powder

1 – 4 ounce can diced green chilies

1/2 cup RoTel Tomatoes

1/4 cup flour

1 cup chicken or turkey broth

1 cup milk, 2% or higher

2 cups cooked shredded turkey or chicken

10 ounces shredded cheddar cheese

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 egg, beaten

2/3 cup buttermilk

4 tablespoons butter


  • Heat the oven to 350 F and spray a 9″ x 9″ casserole dish with non-stick cooking spray.
  • In a medium pan over medium heat melt the butter until it foams. Add the chopped onions and cook until translucent, about five minutes.
  • Add the garlic, cumin, chili powder, green chilies, and Rotel and cook until fragrant, about three minutes.
  • Reduce the heat to low, add the flour and cook until no dry flour remains and the flour becomes lightly golden, about five minutes.
  • Add the turkey stock and stir to combine. Increase the heat to medium and bring to a simmer.
  • Once the mixture simmers add the milk and stir to combine. Stir in the turkey meat and cook until thoroughly heated. Remove from the heat and stir in 8 ounces of the shredded cheese. Set aside.
  • Next prepare the cornbread topping. In a medium bowl whisk together the flour, corn meal, baking powder, sugar, and salt until well combined.
  • Form a well in the center of the dry ingredients and pour into it the beaten egg, buttermilk, and melted butter. Stir the mixture until the dry ingredients are moistened. Do not over-mix.
  • To assemble pour the turkey mixture into the prepared dish and spread evenly. Carefully pour the cornbread mixture over the top and spread evenly to the edges.
  • Top with the remaining cheese and bake for 30 to 35 minutes, or until the cornbread is golden brown and the filling is bubbling. Cool for ten minutes before serving.


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