Turkey and Stuffing Casserole

Imagine being able to use all your Thanksgiving leftovers in one recipe, and having the result be almost as mouthwatering as the original holiday meal. This turkey and stuffing casserole does exactly that, layering leftover turkey or chicken, broccoli, and stuffing with a cheesy, creamy sauce and baking it until it’s bubbling and the top is golden brown, then sprinkling it with even more cheese. Serve that cheese-topped perfection of a casserole with turkey, stuffing, and all the fixins, and it’s a safe bet there won’t be any leftovers this time around.

Recipe - Price Rite of Bethlehem

Prep Time10 Minutes

Servings6

Cook Time35 Minutes

Calories319

Ingredients

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

1 1/3 cups milk ( or you can use water )

4 cups fresh or thawed frozen small broccoli florets (about 12 ounces)

2 cups cubed cooked turkey

3 cups dry Pepperidge Farm® Herb Seasoned Stuffing (about 6 ounces)

1 cup shredded Cheddar cheese (about 4 ounces)

Directions

1.Heat the oven to 400°F. While the oven is heating, spray a 2-quart casserole with vegetable cooking spray.

2. Stir the soup and milk in a large bowl. Add the broccoli, turkey, stuffing and half the cheese and mix lightly. Season with salt and pepper. Spoon the turkey mixture into the casserole.

3.Bake for 25 minutes or until the turkey mixture is hot and the broccoli is tender-crisp. Top with the remaining cheese (the heat from the turkey mixture will melt it) and serve hot.

Nutritional Information

12.1 g Total Fat
4.8 g Saturated Fat
53 mg Cholesterol
947 mg Sodium
30.8 g Carbohydrate
0.6 g Dietary Fiber
21.5 g Protein

10 minutes

Prep Time

35 minutes

Cook Time

Servings

319

Calories

Shop Ingredients

Makes 6 servings

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

Campbell's Condensed Cream of Mushroom Soup, 10.5 oz Can

Add Campbell's Condensed Cream of Mushroom Soup, 10.5 oz Can to Favorites.Add Campbell's Condensed Cream of Mushroom Soup, 10.5 oz Can to Favorites.

$1.49$0.14/oz

1 1/3 cups milk ( or you can use water )

Bowl & Basket Whole Milk, one gallon

Add Bowl & Basket Whole Milk, one gallon to Favorites.Add Bowl & Basket Whole Milk, one gallon to Favorites.

$4.32$4.32/gal

4 cups fresh or thawed frozen small broccoli florets (about 12 ounces)

Broccoli Crowns, 1 ct, 12 oz

Add Broccoli Crowns, 1 ct, 12 oz to Favorites.Add Broccoli Crowns, 1 ct, 12 oz to Favorites.

$1.19 avg/ea$0.10/oz

2 cups cubed cooked turkey

Jennie-O Turkey Burgers, 1/3 lb, 6 count

Add Jennie-O Turkey Burgers, 1/3 lb, 6 count to Favorites.Add Jennie-O Turkey Burgers, 1/3 lb, 6 count to Favorites.

$9.99$0.31/oz

3 cups dry Pepperidge Farm® Herb Seasoned Stuffing (about 6 ounces)

Not Available

1 cup shredded Cheddar cheese (about 4 ounces)

Bowl & Basket Finely Shredded Cheddar Jack Cheese, 8 oz

On Sale!

Add Bowl & Basket Finely Shredded Cheddar Jack Cheese, 8 oz to Favorites.Add Bowl & Basket Finely Shredded Cheddar Jack Cheese, 8 oz to Favorites.

$1.88 was $2.29$0.24/oz

Nutritional Information

12.1 g Total Fat
4.8 g Saturated Fat
53 mg Cholesterol
947 mg Sodium
30.8 g Carbohydrate
0.6 g Dietary Fiber
21.5 g Protein

Directions

1.Heat the oven to 400°F. While the oven is heating, spray a 2-quart casserole with vegetable cooking spray.

2. Stir the soup and milk in a large bowl. Add the broccoli, turkey, stuffing and half the cheese and mix lightly. Season with salt and pepper. Spoon the turkey mixture into the casserole.

3.Bake for 25 minutes or until the turkey mixture is hot and the broccoli is tender-crisp. Top with the remaining cheese (the heat from the turkey mixture will melt it) and serve hot.