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Campbell's Kitchen Turkey and Stuffing Casserole

Campbell's Kitchen Turkey and Stuffing Casserole

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Campbell's Kitchen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Michelle2073
18

Michelle2073

12/28/2009

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

12/27/2009

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

12/10/2010

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.

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