1 cup three cheese shredded with a touch of philadelphia kraft
8 oz philadelphia cream cheese spread
2 cups green beans fresh cut (1-inch lengths)
2 cups mushrooms fresh sliced
0.5 tsp garlic powder
2 Tbsp milk
1 Tbsp oil
1 onion chopped
0.5 cup parmesan cheese grated kraft
0.5 lb pasta like spaghetti uncooked
6 oz stove top stuffing mix for chicken
3 cups roasted turkey leftover chopped
2 cups turkey stock
Equipment
frying pan
sauce pan
oven
baking pan
Directions
Heat oven to 350F.
Cook spaghetti in large saucepan as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat.
Add mushrooms, beans and onions; cook and stir 5 min. or until mushrooms release their liquid.
Add turkey, Turkey Stock, cream cheese spread, Parmesan, milk and garlic powder; cook 3 to 5 min. or until sauce is blended, stirring constantly.
Drain spaghetti; return to saucepan.
Add turkey mixture; toss to coat.
Pour into 13x9-inch baking dish sprayed with cooking spray. Top with shredded cheese. Prepare stuffing as directed on package; spoon over cheese. Cover.
Bake 45 min. or until turkey mixture is heated through and topping is crisp, uncovering after 25 min.
