1 (10 3/4-ounce) can cream of broccoli soup, undiluted
1/2 cup sour cream
1/4 cup milk
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
3 cups cubed cooked turkey or ham (about 3/4 pound)
1 (17-ounce) can whole kernel corn, drained
1 (10-ounce) package frozen broccoli flowerets, thawed
1 (4-ounce) jar sliced pimiento, drained
1 (8 1/2-ounce) package cornbread mix
2/3 cup milk
1 large egg
Stir together first 9 ingredients. Spread into a lightly greased 11- x 7-inch baking dish.
Stir together cornbread mix, 2/3 cup milk, and egg just until moistened. Pour over turkey mixture.
BAKE at 400° for 25 to 30 minutes. Makes 6 to 8 servings.