Turkey Stuffing Casserole

(2)
  2 reviews

2
cups water
1
pkg (6 oz) Betty Crocker™ Homestyle Stuffing turkey flavor
3/4
lb turkey tenderloin, cut into 1/2-inch cubes
2
pkg (10 oz each) frozen peas and carrots, thawed*
1
can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium
1
container (8 oz) nonfat sour cream
1
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
2/3
cup skim milk

Directions

  1. 1 Heat oven to 450°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.
  2. 2 In medium saucepan, bring water to a boil. Stir in stuffing mix. Remove from heat; cover and let stand 5 minutes.
  3. 3 Meanwhile, in large nonstick skillet, cook turkey over medium-high heat until no longer pink. Add peas and carrots, soup, sour cream, mushrooms and milk; mix well. Heat until bubbly.
  4. 4 Spoon 2/3 of stuffing evenly into sprayed dish. Top with turkey mixture and remaining 1/3 of stuffing. Bake 10 to 15 minutes or until bubbly and browned. Let stand 5 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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