Ingredients
- Vegetable cooking spray
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1 cup milk or water
- 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed
- 2 cup cubed cooked turkey or chicken
- 4 cup Pepperidge Farm® Herb Seasoned Stuffing
- 1 cup shredded Swiss or Cheddar cheese (about 4 ounces)
Preparation
Step 1
Heat the oven to 400°F. Spray a 2-quart casserole with the cooking spray.
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.
Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.
Bake for 5 minutes or until the cheese is melted.
Tip: When you don't have any leftover turkey or chicken for this recipe, substitute 1 can (9.75 ounces) Swanson® Premium White Chunk Chicken Breast, drained.
Serving Suggestion: Serve with your favorite steamed mixed vegetable combination, prepared cranberry sauce and Parker house dinner rolls. For dessert serve sliced pears drizzled with chocolate sauce.