Turkey and Stuffing Casserole

Campbell's Turkey and Stuffing Casserole Recipe

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.

At a glance

Prep

15 min.

Total

40 min.

Serves

6

Servings: about 1 1/2 cups each

Bake: 25 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

  • Pepperidge Farm® Herb Seasoned Stuffing

    Pepperidge Farm® Herb Seasoned Stuffing

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 cup milk or 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)

How to Make It

  • 1

    Heat the oven to 400°F. Spray a 2-quart casserole with vegetable cooking spray.

  • 2

    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.

  • 3

    Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.

  • 4

    Bake for 5 minutes or until the cheese is melted.

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  • 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.
  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cubed cooked turkey.
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RID#50118

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