Instructions: In a skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring often, until softened, about 5 minutes. Transfer to a medium- sized mixing bowl. Whisk the creamed corn, eggs, evaporated milk, flour, salt, and pepper into the onion. Stir in the chopped turkey. Transfer to a lightly greased Crock-Pot.

Cover and cook on High for 2 1/2 to 3 hours, or until knife inserted in center comes out clean.

Sprinkle top of casserole with cheese; cover and cook until cheese is melted, about 15 minutes. Serve immediately.

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