Turkey and Cornbread Stuffing Casserole

Turkey andCornbread Stuffing Casserole

Serves6

1 Can (10.75 Ounces) Condensed Cream of Chicken orCelery Soup

1 Cups Milk

1 Cup Green Giant Valley Fresh Steamers Frozen SweetPeas

Cup Dried Cranberries

4 Medium Green Onions, Sliced ( Cup)

2 Cups Cut-Up Cooked Turkey or Chicken

1 Cups Cornbread Stuffing Mix

1 Cup Original Bisquick Mix

Cup Milk

2 Eggs

Heat oven to 400F. Grease bottom and side of 3-quart casserole with shortening or cooking spray.
In 3-quart saucepan, heat soup and 1 cups milk to boiling, stirring frequently. Stir in peas, cranberries and onions. Heat to boiling, stirring frequently; remove from heat. Stir in turkey and stuffing mix. Spoon into casserole.
In small bowl, stir remaining ingredients until blended. Pour over stuffing mixture.
Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean.

Tips:

Serve this cozy casserole with a side of cranberry-orange relish or cranberry sauce.
No dried cranberries on hand? You can leave them out of the recipe or use raisins instead.

Recipe & Photo Credit: Betty Crocker