Turkey and Stuffing Casserole
Here's a family-friendly dish that fits right into your busy schedule. It features convenience products that combine with cooked turkey or chicken to make a mouthwatering casserole that's ready in less than 45 minutes.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup milkor water
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
2 cups cubed cooked turkey or chicken
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1 cup Swiss cheese or Cheddar cheese (about 4 ounces)
1 cup milkor water
1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
2 cups cubed cooked turkey or chicken
4 cups Pepperidge Farm® Herb Seasoned Stuffing
1 cup Swiss cheese or Cheddar cheese (about 4 ounces)
Instructions
Heat the oven to 400°F. Spray a 2-quart casserole with vegetable 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.
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.
Turkey and Stuffing Casserole
Here's a family-friendly dish that fits right into your busy schedule. It features convenience products that combine with cooked turkey or chicken to make a mouthwatering casserole th...
Directions
Print
Heat the oven to 400°F. Spray a 2-quart casserole with vegetable 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.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup milkor water1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed2 cups cubed cooked turkey or chicken4 cups Pepperidge Farm® Herb Seasoned Stuffing1 cup Swiss cheese or Cheddar cheese (about 4 ounces)
Thanksgiving Leftover Hand Pies
Not everyone loves leftovers so the secret...
Braised Stuffed Turkey Breast
Don’t let the long cook time intimidate ...
Turkey Gravy
Here's a simply delicious recipe for turke...
Taco Stuffed Peppers
Our recipe for Taco Stuffed Peppers gives ...