Southwestern Turkey Casserole

casserole dish in oven

Makes 6 servings



  • 1 cup onion, chopped
  • 1/2 green pepper, chopped
  • 1 teaspoon vegetable oil
  • 1 pound ground turkey
  • 8 ounces canned, low-sodium tomatoes
  • 10 ounces frozen corn, thawed
  • 1 cup 1% low-fat milk
  • 1/2 cup cornmeal
  • 1 teaspoon garlic powder
  • 2 tablespoons chili powder
  • 3/4 cup low-fat cheddar cheese, shredded


  1. Preheat oven to 350°F.
  2. In a large skillet, sauté onion and pepper in vegetable oil for approximately 3 minutes.
  3. Add ground turkey to skillet and cook until browned. Drain excess fat from turkey.
  4. Pour tomatoes, corn, and milk into the skillet. Stir well and heat through. Stir in cornmeal, garlic powder, and chili powder.
  5. Pour into well-greased 2-quart casserole pan and cover with aluminum foil.
  6. Bake for 45 minutes. Uncover and bake for 20 minutes more.
  7. For the last 5 minutes of baking, sprinkle cheese over the dish. It’s ready when a knife inserted in the center comes out clean.

Recipe from: 

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)