Cornbread-Topped Creamy Turkey Bake

• 1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 tsp. paprika
• 1/4 tsp. pepper
• 2 cups chopped cooked turkey
• 1 cup frozen corn
• 1-1/2 cups KRAFT Finely Shredded Triple Cheddar Cheese, divided
• 1 pkg. (8.5 oz.) corn muffin mix
• 1 green onion, sliced

1. Heat oven to 425F.
2. Whisk first 4 ingredients in large bowl until blended.
3. Stir in turkey, corn and 1 cup cheese; spoon into 2-qt.
4. casserole sprayed with cooking spray.
5. Prepare cornbread batter as directed on package; stir in onions and remaining cheese.
6. Drop large spoonfuls of batter over turkey mixture.
7. Bake 20 to 25 min.
8. or until turkey mixture is hot and bubbly, and cornbread topping is golden brown.

condensed cream, milk, paprika, pepper, turkey, frozen corn, cheddar cheese, corn, green onion

Taken from www.kraftrecipes.com/recipes/cornbread-topped-creamy-turkey-bake-177403.aspx (may not work)