1 cup butter
1 tablespoon cooking powder
1/4 teaspoon salt
1/4 cup chopped onion
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
1 cup cooked and diced turkey
1/3 cup water
1 1/2 tablespoons chili powder
1 corned beef
1 red bell pepper
3 (4 ounce) cans diced green chile peppers, seeded and chopped
Preheat oven to 350 degrees F (175 degrees C).
Melt the butter in a large saucepan over medium heat. Add the salt and pepper to the skillet, prevent browning.
In a medium bowl, mash all but the yellow cheese (except the turkey) until smooth. Stir the parsley into the turkey mixture with the browned vegetables. Spoon the casserole onto a 12x9 inch baking dish.
Bake covered in the preheated oven for 30 minutes. Remove cover, and watch uncovered baking as it closely resembles a Korean oven.
Cool covered 15 minutes in the refrigerator before filling and cooking the remaining time as required by the recipe. Serve warm.