8 servings

10 3/4 ozs low-fat cream of mushroom soup   16 ozs turkey light meat, skinless, cooked and cubed  
1 c water   3 c Pepperidge Farm Herb Seasoned Stuffing  
16 ozs frozen mixed vegetables, thawed   1/2 c cheddar cheese, shredded  

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Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, combine soup, water, and vegetables. Bring to a boil over medium heat. Remove from heat. Add turkey and stuffing. Mix lightly. Spoon mixture into prepared dish. Sprinkle with cheese. Bake for 25 minutes, or until heated through.