Country Turkey Casserole

Your guests will think you worked for hours in the kitchen!  

They'd never guess how quick and easy this recipe is . . . one of those semi-homemade meals that I love so much.  Of course it includes Campbell's Soup, which is the best secret I have for semi-homemade cooking.

You can also use your leftovers or substitute a store-bought rotisserie chicken for the turkey.  Since I love broccoli and corn so much, I would consider including them in my meal.  Substitute whatever you like!

Low fat or no fat items can also be used.  One of my greatest discoveries has been generic no fat half and half that I substitute for milk or heavy cream.  I can't tell the difference . . . really!

The recipe and photo originated from Campbell Kitchens, but my source was the website Recipe Lion. Check out both websites for quick and delicious meals!

Serves: 5 (about 1 3/4 cups each)

Preparation Time: 10 min

Cooking Time: 25 min

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup 

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup

1 cup milk

1/4 teaspoon dried thyme leaves, crushed

1/8 teaspoon ground black pepper

4 cups cooked cut-up vegetables (use a combination of cut green beans and sliced carrots)

2 cups cubed cooked turkey or chicken

4 cups prepared Pepperidge Farm® Herb Seasoned Stuffing

Instructions

Preheat the oven to 400 degrees F.

Stir the soups, milk, thyme, black pepper, vegetables and turkey in a 3-quart shallow baking dish. Spoon the stuffing over the turkey mixture.

Bake for 25 minutes or until the stuffing is golden brown.