| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 servings |
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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 394 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 25 g |
| Cholesterol | 71 mg |
| Sodium | 1123 mg |
Reviews
I have to admit I baked this a little to long- By the time carrots were done other vegies were overcooked. We like broccoli and cauliflower, but next time will steam them separate. Since my husband is allergic to mushrooms–I used cream of chicken soup.