You're going to wish you had more leftovers after you taste this cheesy turkey and stuffing casserole. It's delightfully easy and really tasty!
cost per recipe: $6.77
The price is determined by the national average.
cup butter, melted
cup all-purpose flour
teaspoon ground black pepper
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
cup cooked elbow macaroni, cooked according to package directions
cup frozen peas
cup chopped cooked turkey
cup Pepperidge Farm® Herb Seasoned Cubed Stuffing(or your favorite variety), crushed
tablespoons butter, melted
cup shredded Cheddar cheese(about 2 ounces)
Heat the butter in a 3-quart saucepan over medium heat until melted. Gradually whisk in the flour. Cook and stir until the mixture is smooth. Slowly whisk in the milk and stir until the mixture boils and thickens. Stir the pepper and soup in the saucepan and heat to a boil, stirring occasionally. Stir the macaroni, peas and turkey in the saucepan.
Stir the crushed stuffing and butter in a small bowl with a fork. Spoon the turkey mixture into a 1 1/2-quart casserole and top with the cheese and the stuffing mixture. Sprinkle with paprika.
Bake at 350°F. for 25 minutes or until the mixture is hot and bubbling.