STOVE TOP Easy Turkey Bake

View All Images Add a Photo

Recipe by Kraft

Prep Time

15
min.

Total Time

45
min.

Servings

6 servings, about 1-1/3 cups each

Got 15 minutes and lots of leftover turkey? Toss it in a casserole with broccoli, cream of chicken soup and Cheddar in this quick stuffing-topped bake.

What You Need

Showing deals in Winnetka, IL 60093

Show Deals

Change Zip

1-2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
4 cups chopped cooked turkey
1 pkg. (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
3/4 cup milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

Heat oven to 350ºF.
Add hot water to stuffing mix; stir just until moistened.
Combine turkey and broccoli in 13x9-inch baking dish sprayed with cooking spray. Mix soup, milk and cheese; pour over turkey mixture. Top with stuffing.
Bake 30 min. or until heated through.

Add to Recipe Box

View Recipe Card

Kitchen Tips
Nutrition

Healthy Living

Trim 50 calories and 6g of fat per serving by preparing with reduced-fat reduced-sodium condensed cream of chicken soup, fat-free milk and KRAFT 2% Milk Shredded Cheddar Cheese.

Turkey & Green Bean Casserole

Prepare as directed, using condensed cream of mushroom soup and substituting frozen French-cut green beans for the broccoli.

Variation

Don't have leftover turkey? Prepare recipe as directed, using chopped cooked chicken and STOVE TOP Stuffing Mix for Chicken instead.

Servings

6 servings, about 1-1/3 cups each

Nutritional Information

Serving Size 6 servings, about 1-1/3 cups each
AMOUNT PER SERVING
Calories	500

Total fat	30g
Saturated fat	12g
Cholesterol	90mg
Sodium	1530mg
Carbohydrate	32g
Dietary fiber	3g
Sugars	5g
Protein	28g
% Daily Value
Vitamin A	25 %DV
Vitamin C	45 %DV
Calcium	30 %DV
Iron	20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by Miss Kitty from Made this tonight and it was a hit. Made this tonight and it was a hit. I used leftover turkey breast that we had frozen at Thanksgiving. It's easy to make and comes together well and looks nice. I fixed instant mashed potatoes with it and also put out some jellied cranberry sauce that I had frozen (never tried that before and it came out great). I would definitely fix this again. Great to make with leftover turkey or chicken. We had half the pan left so can have it again another day...and we won't mind!

Date published: 2014-01-13

Rated 4 out of 5 by ur_angel_always from We really enjoyed this dish! We really enjoyed this dish! I did make a few substitutions though. I used chicken (vs. turkey), california blend (vs. just broccoli) and 1/8 block of cubed velveeta (vs. shreaded). If I do have one complaint, it is that the stuffing on top starts to dry out a little. Next time I will just stir the soup/milk/cheese mixture into the dry stuffing and bake it altogether. Very tasty though!

Date published: 2006-11-10

Rated 5 out of 5 by melissadurand from I have been making this recipe for several years now. I have been making this recipe for several years now. I did make some changes- I use pre-cooked chicken, chicken stuffing, no cheese, cream of chicken soup, and canned french cut green beans. It is fantastic. I would like to try adding french fried onions to the soup mix- but have not yet. It would be like kicked up green bean casserole.

Date published: 2007-01-01

Rated 4 out of 5 by amandalee26 from I also made this with chicken instead of turkey (chicken stuffing also) and used green beans instead... I also made this with chicken instead of turkey (chicken stuffing also) and used green beans instead of broccoli. And I used a 24 oz can of soup instead of 10 oz. My kids and hubby loved it although I just thought it was so-so. Seeing how the family loved it and it was easy to do I will make it again!

Date published: 2007-08-05

Rated 5 out of 5 by lbesst76 from This was a big hit with my very large and very picky eating family! This was a big hit with my very large and very picky eating family!! I substituted the broccolli with cauliflower and my kids didn't even know that they were eating veggies. I also used the stuffing mix for chicken and used chicken instead of turkey. This is one of my family's favorites.

Date published: 2007-01-21

Rated 5 out of 5 by jcs0307 from This was great! This was great!! I had a lot of leftover turkey and was looking for new things to do with it. I used chicken stuffing because it was what I had on hand. I would recommend adding a little pepper to the soup/milk/cheese mixture. Will definately make anytime I have leftover turkey!

Date published: 2010-01-06

Rated 5 out of 5 by dot9301 from I made one change to this recipe and that was to only partially thaw the broccoli, as my family and... I made one change to this recipe and that was to only partially thaw the broccoli, as my family and I like it tender-crisp. It is a wonderful quick, easy and delicious recipe. I served canned jellied cranberry sauce with it, and it was a complete meal which I will make often.

Date published: 2007-01-07

Rated 4 out of 5 by april1334 from I made this recipe using chicken instead of turkey, and I added about two heaping Tbps. I made this recipe using chicken instead of turkey, and I added about two heaping Tbps. of bacon bits which added a nice flavor. I also used less cheese, since my husband isn't very fond of it. It was very simple and quick, and everyone seemed to enjoy it.

Date published: 2006-05-17