2-3 cups leftover turkey, cubed
1 can sweet corn, drained
1 can condensed cream of mushroom soup
1 can water
pepper
Mix cream of mushroom soup and water in a pot, medium high heat. When it starts to bubble, add the turkey and let it simmer for 10 minutes. Add corn to the pot, gently fold into the mixture. Simmer, low heat, for another 5 minutes. Pepper to taste. Serve.
This recipe reminds me of my favorite lunch in elementary school: Turkey Corn Scallop. I had this entree in mind when I made up the recipe. Since my older daughter is a big corn fan, this dish is a hit with her!
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