Campbell's Kitchen Turkey and Stuffing Casserole Recipe -
Campbell's Kitchen Turkey and Stuffing Casserole Recipe
  • READY IN 40 mins

Campbell's Kitchen Turkey and Stuffing Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
Kitchen-Friendly View


  • 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® Premium White Chunk Chicken Breast in Water, drained for the cubed cooked turkey.

Reviews More Reviews

Most Helpful Positive Review
Dec 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!

Most Helpful Critical Review
Apr 26, 2010

This is good for a big, hearty family meal.

Dec 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!

Dec 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.

Mar 12, 2010

I little dry, maybe more milk or another can of soup would help with this. Overall easy, tasty dish

Feb 17, 2010

This is easy to make which I really like since I am sometimes too busy to spend time prepping food. It has a good flavor, but needs a little seasoning. It leaves room for variation, I will next time add potatoes, celery, and some other veggies. I will also use an extra can of cream of mush, I like it a little more creamy.

Dec 31, 2011

You have to add 2 cans of soup and 2 cups of milk to this dish and then it is not dry. We added peas, corn,fresh garlic (2) finely chopping cooking onion, sea salt and fresh pepper and last basil to this along with already cooked stuffing. Then once cooked for 20 min. make sure you cook egg noodles on the side and power over noodles. total supper.

Apr 02, 2012

We made this recipe as directed and my family decided it's a keeper! We didn't feel the need to make any changes.


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 996 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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