Recipe courtesy of Campbell's Kitchen
Turkey and Stuffing Casserole
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 394
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 42
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 25
- Cholesterol
- 71
- Sodium
- 1123
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
Vegetable cooking spray
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk or water
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
2 cup cubed cooked turkey or chicken
4 cup Pepperidge Farm® Herb Seasoned Stuffing
1 cup shredded Swiss or Cheddar cheese (about 4 ounces)
Directions
- Heat the oven to 400 degrees F. Spray a 2-quart casserole with the cooking spray.
- Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole.
- Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.
- Bake for 5 minutes or until the cheese is melted.
- Serving Suggestion: Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette. For dessert serve sliced pears drizzled with chocolate sauce.
- Tip: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained for the cubed cooked turkey.