Turkey Corn Casserole

• 2 1/2 c. corkscrew pasta, cooked and drained
• 1 1/2 c. shredded Monterey Jack cheese with jalapeno
• 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
• 1/2 c. sour cream
• 1 Tbsp. chili powder
• 1/8 tsp. garlic powder
• 1/2 c. chopped green onion
• 1 (8 oz.) can whole kernel corn, drained
• 1 (8 oz.) can cream-style corn
• 1 1/2 c. shredded cooked turkey

1. Preheat oven to 350u0b0.
2. In a greased 13 x 9-inch baking dish combine the pasta and 2/3 cup shredded cheese.
3. In medium bowl combine soup, sour cream, chili powder, garlic powder, corn, green onions and turkey.
4. Spread evenly over pasta mixture.
5. Bake for 30 minutes.
6. Top with remaining cheese and bake 5 minutes more.

pasta, shredded monterey jack cheese, cream of chicken soup, sour cream, chili powder, garlic powder, green onion, whole kernel corn, creamstyle, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214749 (may not work)