Main dishes

Creamy Stuffing-Topped Turkey

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photo by:kraft

time

prep:

25 min

total:

1 hr 10 min

servings

total:

9 servings, 1-1/2 cups each

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What You Need

1/2

lb. spaghetti, uncooked, broken into thirds

Tbsp. oil

cups sliced fresh mushrooms

cups cut fresh green beans (1-inch lengths)

onion, chopped

cups chopped leftover roasted turkey

cups Turkey Stock

tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1/2

cup KRAFT Grated Parmesan Cheese

cup KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Make It

HEAT oven to 350°F.

COOK spaghetti in large saucepan as directed on package, omitting salt.

MEANWHILE, heat oil in large skillet on medium-high heat. Add mushrooms, beans and onions; cook and stir 5 min. or until mushrooms release their liquid. Add turkey, Turkey Stock, cooking creme and Parmesan; cook 3 to 5 min. or until sauce is well blended, stirring constantly.

DRAIN spaghetti; return to saucepan. Add turkey mixture; toss to coat. Pour into 13x9-inch baking dish sprayed with cooking spray. Top with shredded cheese. Prepare stuffing as directed on package; spoon over cheese. Cover.

BAKE 45 min. or until turkey mixture is heated through and topping is crisp, uncovering after 25 min.

Kraft Kitchens Tips

Make Ahead

Assemble casserole as directed but do not prepare stuffing; refrigerate up to 4 hours. When ready to serve, prepare stuffing as directed on package; spoon over casserole. Cover. Bake 55 min. or until turkey mixture is heated through and topping is crisp, uncovering after 35 min.

Substitute

Substitute canned fat-free reduced-sodium chicken broth for the Turkey Stock.

Substitute

Prepare using leftover roasted chicken.