Campbell's Kitchen Turkey and Stuffing Casserole

Campbell's Kitchen Turkey and Stuffing Casserole

13 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  Campbell's Kitchen

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (13)

Rate This Recipe
Michelle2073
18

Michelle2073

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!

donnaja54
16

donnaja54

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!

Jewelsmom
10

Jewelsmom

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.

More Reviews

Similar Recipes

Campbell's Kitchen Easy Chicken Pot Pie
(91)

Campbell's Kitchen Easy Chicken Pot Pie

Campbell's Kitchen Tuna Noodle Casserole
(81)

Campbell's Kitchen Tuna Noodle Casserole

Campbell's Kitchen Easy Chicken Noodle Casserole
(37)

Campbell's Kitchen Easy Chicken Noodle Casserole

Campbell's Kitchen Broccoli and Cheese Casserole
(32)

Campbell's Kitchen Broccoli and Cheese Casserole

Campbell's Kitchen Baked Corn Casserole
(23)

Campbell's Kitchen Baked Corn Casserole

Campbell's Kitchen Easy Turkey Pot Pie
(21)

Campbell's Kitchen Easy Turkey Pot Pie

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Campbell's Kitchen Easy Turkey Pot Pie

>

next recipe:

Campbell's Kitchen Easy Chicken Pot Pie