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Severe Weather Alert Update: 2:00 pm, Dec. 10, 2018

All Wake Forest Baptist Health clinics and Urgent Care locations in Winston-Salem and Hickory will open at 10 am on Tuesday, Dec., 11.
Locations in Asheboro, Lexington, Wilkes, High Point, Greensboro, Mt. Airy and Elkin will open at 12 pm on Tuesday, Dec. 11, except for the following locations which will open at 10 am: 
Urgent Care - Palladium in High Point
Hematology Oncology - Elkin

If you have questions, please contact your clinic directly. Find your clinic online. 

Information for employees: Staff and faculty members are encouraged to review the Severe Weather Policy and the Severe Weather Guidelines for information related to attendance and notification procedures. [Employee Access Only]

    Southwestern Casserole

    Southwestern Casserole

    Note: This recipe is especially for kids who must avoid gluten, a type of protein found in many foods.

    This dish takes a while to cook, but it's easy to put together.

    Prep time: 80 minutes

    Ingredients:

    • 1/2 onion, chopped
    • 1/2 sweet pepper, chopped
    • 1 clove garlic, minced
    • 2 teaspoons vegetable oil
    • 3/4 pound lean ground turkey
    • 8 ounces can tomato sauce
    • 1 cup frozen corn, thawed
    • 1 cup milk
    • 1/2 cup cornmeal
    • 2 tablespoons chili powder
    • 3/4 cup light cheddar cheese, shredded

    Utensils:

    • measuring cups
    • measuring spoons
    • knife (you'll need help from your adult assistant)
    • oven (you'll need help from your adult assistant)
    • 2-quart casserole pan

    Directions:

    1. Preheat oven to 350°F (176°C).
    2. In a large skillet, sauté onion, pepper, and garlic in vegetable oil for about 3 minutes.
    3. Add turkey to skillet and cook until browned. Drain excess fat from turkey.
    4. Pour tomato sauce, corn, and milk into the skillet.
    5. Stir well and heat through.
    6. Stir in cornmeal and chili powder.
    7. Pour into well-greased 2-quart casserole pan and cover with aluminum foil.
    8. Bake for 45 minutes. Uncover and bake for 20 minutes more.
    9. For the last 5 minutes of baking, sprinkle cheese over the dish.
    10. It's ready when a knife inserted in center comes out clean.

    Serves: 5

    Serving size: 1 cup

    Nutritional analysis (per serving):
    291 calories
    21 g protein
    14 g fat
    5 g sat. fat
    22 g carbohydrate
    4 g fiber
    73 mg cholesterol
    464 mg sodium
    213 mg calcium
    2.5 mg iron

    Note: Nutritional analysis may vary depending on ingredient brands used.

    Variations and suggestions:
    Serve with rice and steamed vegetables.

    Reviewed by: Rupal Christine Gupta, MD
    Date reviewed: July 2015