Turkey Stuffing Bake

Adapted from

  • 10 3/4 ozs low-fat cream of mushroom soup
  • 1 c fat-free milk
  • 7 ozs Pepperidge Farm herb stuffing
  • 8 ozs turkey light meat, skinless, cooked and cubed
  • 10 ozs frozen broccoli flowerets, thawed and cooked
  • 2 stalks celery, sliced fine
  • 6 ozs reduced fat Swiss cheese, shredded and divided
Turkey Stuffing Bake
Preheat oven to 375. Prepare a 9"x13" pan with cooking spray; set aside. In a mixing bowl, combine soup and milk. Mix until smooth. Stir in stuffing, turkey, broccoli, celery, and four ounces of cheese. Mix well. Spread into prepared dish. Bake for 20 minutes. Sprinkle remaining cheese on top. Bake for five more minutes or until cheese has melted.
Email Recipe
Print Recipe
Posted: 6/8/2005
Casseroles
Rated by 3 users (4.00)
WW Points* : 4.98
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 244
Calories from Fat 56 (23%)
% Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 15%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.2g
Trans Fat 0g
Cholesterol 39g 13%
Sodium 722mg 30%
Potassium 0mg 0%
Total Carbohydrate6g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 20g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.