Turkey Tamale Casserole

  • Yield: 12 to 15 servings


1-- onion, chopped
1-- red pepper, chopped
2small zucchini, halved lengthwise and sliced
1 1/2 - 2cups cooked turkey or chicken, cubed
1cup frozen corn kernels
1can hominy, drained
1can green enchilada sauce
1-- small can black oilices, sliced
1 1/4cups corn meal
1cup water
3/4cup milk
1/2teaspoon salt
2/3cup Cheddar or Monterey Jack cheese, grated


  1. Preheat oven to 375F.  In a pot, cook onions, pepper and zucchini over medium heat until soft.  Add turkey, corn, hominy, enchilada sauce and olives.  Pour into a greased 9×13-inch casserole.  Top with prepared cornmeal mixture.  Sprinkle with cheese.  Bake for 30 to 35 minutes.
  2. To make cornmeal mixture:  In a saucepan, combine cornmeal, water, milk and salt.  Cook over medium-high heat, stirring frequently, for 5-7 minutes or until thickened.

Recipe reprinted with permission from the Junior League of Ogden’s Art of Cooking (the Junior League of Ogden, Utah, 2003).