Cornbread & Leftover Turkey Casserole

The best part is how quick and fuss-free this recipe is! A simple creamy base with turkey and veggies topped with a shortcut cornbread topping.

Ingredients :

Preheat the oven to 375°F. Grease a 9" deep dish pie plate.
Combine soup, turkey, thawed vegetables, and seasonings in a bowl. Spread into the prepared pie plate.
In a separate bowl, combine Jiffy corn muffin mix, milk, egg, and cheese.
Pour the cornbread mixture over the turkey mixture.
Bake for 40 minutes or until the cornbread is cooked through.
Rest 10 minutes before serving.