Campbell's Kitchen Turkey and Stuffing Casserole

Campbell's Kitchen Turkey and Stuffing Casserole

Campbell's Kitchen 0

"Here's a family-friendly dish fits right into your busy schedule.  It features convenience products like cream of mushroom soup, frozen vegetables and stuffing mix that combine with cooked turkey or chicken to make a mouthwatering casserole that's ready in less than 45 minutes."

Ingredients 40 m {{adjustedServings}} servings 388 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 996 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat the oven to 400 degrees F. Spray a 2-quart casserole with the cooking spray.
  2. 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.
  3. Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.
  4. Bake for 5 minutes or until the cheese is melted.
Tips & Tricks
Moist and Savory Stuffing

See how to make a simple, savory herb-seasoned stuffing.

Chicken and Broccoli Alfredo

This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.


  • Serving Suggestion: Serve with a salad of mixed greens, dried cranberries and walnuts with a Dijon mustard vinaigrette. For dessert serve sliced pears drizzled with chocolate sauce.
  • Tip: Substitute 3 cans (4.5 ounces each) Swanson(R) Premium White Chunk Chicken Breast in Water, drained for the cubed cooked turkey.
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Reviews 13

  1. 17 Ratings


Our family really enjoyed this recipe. I did however add poultry seasoning and sauted fresh vegetables prior to mixing them with the mixture. It will end up on our dinner table again!


This is a quick easy meal on those busy days. Just make sure you take out the forzen vegetables ahead a time. Or soak the vegetables in warm water to unthaw them. I used a box of Stove Top Stuffing and I topped the casserole with swiss cheese. All good!


I made this using 16oz frozen broccoli pieces (defrost / cooked in microwave), but in addition I also added 1/2c sliced steamed fresh carrots; & 1/2c each chopped yellow onion and celery saute in butter. Also added 1/3c dried cranberries & 1/2c almond slivers (for crunch!). Instead of adding milk, I used the water drained from the broccoli and 2 cans of cr. of mushroom soup. We made a casserole AND 4 smaller single-serving ramekin dishes for taking to work. My family really enjoys this.