Turkey and Green Chile Stuffing Casserole

Turkey and chile stuffing combine to make this easy one-dish meal with a Tex-Mex twist. The chopped canned chiles are mildly spicy, but not hot. If you do want more heat, just add a little more chili powder. (From Betty Crocker's "Money Saving Meals" cookbook).

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 2  tablespoons butter or 2  tablespoons margarine
• 1  medium onion, chopped (1/2 cup)
• 1  small red bell pepper, chopped (1/2 cup)
• 4  cups  seasoned cornbread stuffing mix
• 1  cup frozen whole kernel corn
• 1 (4 1/2ounce) can  chopped green chilies, undrained
• 1 1⁄2 cups water
• 2  turkey breast tenderloins (about 3/4 lb each)
• 1  teaspoon chili powder
• 1⁄2 teaspoon seasoning salt

Directions

1. Heat oven to 350. Spray 11x7" (2 qt) baking dish with cooking spray.
2. In 12" non-stick skillet, melt butter over Medium-High heat.
3. Cook onion and bell pepper in butter 2-3 minutes, stirring frequently, until tender.
4. Stir in stuffing mix, corn, chiles and water; spread in baking dish.
5. Sprinkle both sides of turkey tenderloins with chili powder and peppered seasoned salt.
6. Place on stuffing, pressing into stuffing mixture slightly.
7. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
8. Bake 1 hour.
9. Uncover and bake 10-15 minutes longer or until juice of turkey is not longer pink when centers of thickest part are cut.