Turkey and Stuffing Casserole
  • Print

Turkey and Stuffing Casserole

  • Prep: 10 minutes
  • Serves: 6

Ingredients & Directions

  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1.333 cups milk or water
  • 4 cups fresh or thawed frozen small broccoli florets (about 12 ounces)
  • 2 cups cubed cooked turkey or chicken
  • 3 cups dry Pepperidge Farm® Herb Seasoned Stuffing (about 6 ounces)
  • 1 cup shredded Cheddar cheese (about 4 ounces) (amount divided in recipe steps below)

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

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.

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.


Try it with chicken and make it quick!  Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the 2 cups cubed cooked turkey.