(Believe it or not, the turkey was terrific. I have already made a date with it for sandwiches in about 6 hours.)
Yet another family staple at the holiday table.
Tweaked to be gluten free.
2 cans corn
1 can GF mushroom soup
2 tbsp butter
1/4 cup cornstarch
Drain the cans of corn. Dump the soup and butter into a pot and heat to boiling. Lower the heat. Whisk the egg and pour slowly into the soup, whisking the whole time so the egg doesn’t scramble. Mix together the cornstarch and 1/2 cup warm water; make sure the cornstarch is completely dissolved before adding to the soup mixture. Continue to whisk as the soup thickens.
Add the corn to the pot and mix well.
Pour into a casserole dish and bake for an hour to an hour to 15 minutes at 350 degrees (or for 50 minutes at 425 because the turkey got done 2 hours faster than expected).