Creamy Stuffing-Topped Turkey

• 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 roasted turkey
• 2 cups Turkey Stock
• 3/4 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1/2 cup Kraft 100% Parmesan Aged Grated Cheese
• 1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
• 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

1. Heat oven to 350F.
2. Cook spaghetti in large saucepan as directed on package, omitting salt.
3. Meanwhile, heat oil in large skillet on medium-high heat.
4. Add mushrooms, beans and onions; cook and stir 5 min.
5. or until mushrooms release their liquid.
6. Add turkey, Turkey Stock, cream cheese product and Parmesan; cook 3 to 5 min.
7. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
8. Drain spaghetti; return to saucepan.
9. Add turkey mixture; toss to coat.
10. Spoon into 13x9-inch baking dish sprayed with cooking spray.
11. Top with shredded cheese.
12. Prepare stuffing as directed on package; spoon over casserole.
13. Cover.
14. Bake 45 min.
15. or until turkey mixture is heated through and topping is crisp, uncovering for the last 20 min.

oil, mushrooms, green beans, onion, turkey, turkey stock, philadelphia, cheese, cheddar cheese, chicken

Taken from www.kraftrecipes.com/recipes/creamy-stuffing-topped-turkey-130862.aspx (may not work)