TURKEY TARRAGON AND CORNBREAD CASSEROLE

1 cup sliced celery
1 cup chopped onion
2 tablespoons margarine or butter
2 cans (10 3/4 oz. each) light condensed cream of mushroom soup, undiluted
1 (8 oz.) package 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 (16 oz.) package frozen peas and carrots
2 packages (6 oz. each) cornbread stuffing mix

Preheat oven to 425 degrees F. Line two 9x9x2-inch baking pans with Reynolds Wrap 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 BAKE ONE CASSEROLE 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.

TO FREEZE SECOND CASSEROLE:
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.

WHEN READY TO BAKE FROZEN SECOND CASSEROLE:
Preheat oven to 400 degrees 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 browned.

Servings: 8-12
Source: Reynolds Kitchens