1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup milkor water1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed2 cups cubed cooked turkey or chicken4 cups Pepperidge Farm® Herb Seasoned Stuffing1 cup Swiss cheese or Cheddar cheese (about 4 ounces)
Heat the oven to 400°F. Spray a 2-quart casserole with vegetable cooking spray.Stir the soup and milk in a large bowl. Add the vegetables, turkey and stuffing and mix lightly. Spoon the turkey mixture into the casserole.Bake for 20 minutes or until the turkey mixture is hot and bubbling. Stir the turkey mixture. Top with the cheese.Bake for 5 minutes or until the cheese is melted.