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Turkey and Stuffing CasseroleTurkey and Stuffing Casserole
Turkey and Stuffing Casserole
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.
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Recipe - The Fresh Grocer - Corporate
TurkeyandStuffingCasserole.jpg
Turkey and Stuffing Casserole
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
6
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
Campbell's Condensed Cream of Mushroom Soup, 10.5 oz, 10.5 Ounce
On Sale! Limit 4
$1.25 was $1.79$0.12/oz
1 1/3 cups milk ( or you can use water )
Horizon Organic Lactose Free Milk, DHA Whole Milk, 64 FL ounce Half Gallon Carton
Horizon Organic Lactose Free Milk, DHA Whole Milk, 64 FL ounce Half Gallon Carton, 64 Fluid ounce
$10.49$0.16/fl oz
4 cups fresh or thawed frozen small broccoli florets (about 12 ounces)
Broccoli Crowns, 1 ct, 12 oz
Broccoli Crowns, 1 ct, 12 oz, 12 Ounce
$1.87 avg/ea$0.16/oz
2 cups cubed cooked turkey
Butterball Boneless Turkey Breast Roast Meat, 48 oz
Butterball Boneless Turkey Breast Roast Meat, 48 oz, 48 Ounce
$11.99$0.25/oz
3 cups dry Pepperidge Farm® Herb Seasoned Stuffing (about 6 ounces)
Pepperidge Farm Herb Seasoned Classic Stuffing, 12 oz
Pepperidge Farm Herb Seasoned Classic Stuffing, 12 oz, 12 Ounce
On Sale!
$3.50 was $3.79$0.29/oz
1 cup shredded Cheddar cheese (about 4 ounces)
Kraft Natural Sharp Shredded Cheddar Cheese, 16 oz
Kraft Natural Sharp Shredded Cheddar Cheese, 16 oz, 16 Ounce
$7.29$0.46/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.