Turkey and Corn Bread Casserole

Ingredients:

• 2 tbsp. butter or margarine
• 1 medium onion, chopped (1/2 cup)
• 1 small red bell pepper, chopped (1/2 cup)
• 4 cups seasoned corn bread stuffing mix
• 1 cup frozen whole-kernel corn
• 1-1/2 cups water
• 2 turkey breast tenderloins (about 3/4 lb. each)
• 1/2 tsp. chili powder
• 1/2 tsp. peppered seasoned salt

Directions:

1. Heat oven to 350℉. Spray 11x7-inch (2 quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion and bell pepper in butter 2-3 minutes, stirring frequently, until tender. Stir in stuffing mix, corn, and water. Spread stuffing mixture in baking dish.
2. Sprinkle both sides of turkey tenderloins with chili powder and peppered seasoned salt. Place on stuffing, pressing into stuffing mixture slightly. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
3. Bake 1 hour. Uncover and bake 10-15 minutes longer or until juice of turkey is no longer pink when centers if thickest pieces are cut.

Submitted by Pat Dallmann, a Betty Crocker recipe, source unknown