Creamy Stuffing-Topped Turkey

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prep time

25 min

total time

1 hr 10 min

makes

6 servings, 1/6 recipe (468 g) each

photo by:

kraft

recipe by: kraft

What You Need

330 g spaghetti, uncooked, broken into thirds

1 Tbsp. oil

2 cups sliced fresh mushrooms

2 cups cut fresh green beans (1-inch lengths)

1 onion, chopped

3 cups chopped leftover roasted turkey

2 cups Turkey Stock

1 tub (270 g) Philadelphia Herb & Garlic Cooking Creme

1/2 cup Kraft 100% Parmesan Aged Grated Cheese

1 cup Kraft Mozza-Cheddar Shredded Cheese

1 pkg. (120 g) 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 25%-less-sodium chicken broth for the Turkey Stock.

Substitute

Prepare using leftover roasted chicken.