| | Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil |
1 | cup sliced celery |
1 | cup chopped onion |
2 | tablespoons margarine or butter |
2 | cans (10 3/4 oz.) light cream of mushroom soup, undiluted |
1 | package (8 oz.) light cream cheese, cut in cubes |
1/2 | cup lowfat milk |
1/2 | teaspoon dried tarragon leaves |
1/4 | teaspoon pepper |
4 | cups chopped, cooked turkey or chicken |
1 | package (16 oz.) frozen peas and carrots |
2 | packages (6 oz. each) cornbread stuffing mix |
PREHEAT oven to 425°F. Line two 9x9x2-inch baking pans with Reynolds Wrap Everyday Heavy Duty Aluminum Foil; set aside. Cook celery and onion in margarine in saucepan over medium heat until tender, stirring occasionally. Add soup, cream cheese, milk, tarragon and pepper. Heat and stir until smooth. Stir in turkey and vegetables.
SPOON turkey mixture evenly into foil-lined pans. To serve now, bake one casserole 25 minutes. Meanwhile, prepare 1 package cornbread stuffing mix following package directions. Remove casserole from oven; top with cornbread stuffing. Continue baking 10 to 12 minutes or until stuffing is lightly browned.
COVER second casserole with a sheet of foil to freeze. Fold edges of bottom and top foil sheets together to make a packet; freeze. When frozen solid, remove baking pan and return packet to freezer.
PREHEAT oven to 400°F. To bake, return frozen foil packet to original baking pan. Remove top sheet of foil from casserole.
BAKE 45 minutes, stirring halfway through cooking time. Meanwhile, prepare second package of cornbread stuffing mix following package directions. Remove casserole from oven; top with cornbread stuffing. CONTINUE BAKING 10 to 12 minutes or until stuffing is lightly browne
Number of Servings: 8-12
Nutrition Information:
(Per Serving)
| calories | | 248 |
| grams fat | | 12 |
| milligrams cholesterol | | 54 |
| milligrams sodium | | 703 |
| grams carbohydrates | | 17 |
| grams protein | | 19 |
