Superb Turkey Casserole
Leftover turkey gets revitalized in this easy to make casserole that has it all...macaroni, veggies, cheese and a Parmesan-stuffing topping that's just irresistible.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup milk0.25 cup grated Parmesan cheese0.25 teaspoon garlic powder0.125 teaspoon black pepper2 cups cooked elbow macaroni (from about 3/4 cup dry) or small shell pasta (from about 1 cup dry)2 cups cubed cooked turkey or chicken1 cup frozen peas and carrots, thawed0.5 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed2 tablespoons butter, melted
Instructions
Heat the oven to 400°F. While the oven is heating, stir the soup, milk, half the Parmesan cheese, garlic powder and black pepper in an 11x8x2-inch baking dish. Stir in the macaroni, turkey and peas and carrots. Season the mixture as desired.Bake for 20 minutes. Stir the macaroni mixture.Stir the stuffing, remaining Parmesan cheese and butter in a small bowl with a fork. Sprinkle the stuffing mixture over the turkey mixture. Bake for 5 minutes or until stuffing mixture is lightly browned.
Superb Turkey Casserole
Leftover turkey gets revitalized in this easy to make casserole that has it all...macaroni, veggies, cheese and a Parmesan-stuffing topping that's just irresistible.
Directions
Print
Heat the oven to 400°F. While the oven is heating, stir the soup, milk, half the Parmesan cheese, garlic powder and black pepper in an 11x8x2-inch baking dish. Stir in the macaroni, turkey and peas and carrots. Season the mixture as desired.Bake for 20 minutes. Stir the macaroni mixture.Stir the stuffing, remaining Parmesan cheese and butter in a small bowl with a fork. Sprinkle the stuffing mixture over the turkey mixture. Bake for 5 minutes or until stuffing mixture is lightly browned.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup milk0.25 cup grated Parmesan cheese0.25 teaspoon garlic powder0.125 teaspoon black pepper2 cups cooked elbow macaroni (from about 3/4 cup dry) or small shell pasta (from about 1 cup dry)2 cups cubed cooked turkey or chicken1 cup frozen peas and carrots, thawed0.5 cup Pepperidge Farm® Herb Seasoned Stuffing, crushed2 tablespoons butter, melted
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