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 - The Fairway Market Corporate

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

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

$2.29$0.22/oz

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

Organic Valley Low Fat Milk, half gallon

Add Organic Valley Low Fat Milk, half gallon to Favorites.Add Organic Valley Low Fat Milk, half gallon to Favorites.

$6.99$13.98/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.

$1.87 avg/ea$0.16/oz

2 cups cubed cooked turkey

Bubba Burger Turkey Burger, 1/4 pound, 8 count

Add Bubba Burger Turkey Burger, 1/4 pound, 8 count to Favorites.Add Bubba Burger Turkey Burger, 1/4 pound, 8 count to Favorites.

$11.99$0.37/oz

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

Pepperidge Farm Herb Seasoned Classic Stuffing, 12 oz

2 for $7.00

Add Pepperidge Farm Herb Seasoned Classic Stuffing, 12 oz to Favorites.Add Pepperidge Farm Herb Seasoned Classic Stuffing, 12 oz to Favorites.

$3.50 was $3.79$0.29/oz

1 cup shredded Cheddar cheese (about 4 ounces)

Les Petites Fermieres Shredded Cheddar Cheese, 8 oz

Add Les Petites Fermieres Shredded Cheddar Cheese, 8 oz to Favorites.Add Les Petites Fermieres Shredded Cheddar Cheese, 8 oz to Favorites.

$5.69$0.71/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.