Creamy Stuffing-Topped Turkey

what you need

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 leftover roasted turkey

2 cups

 Turkey Stock

1 tub

(270 g) Philadelphia Herb & Garlic Cooking Creme

1/2 cup

 Kraft 100% Parmesan Aged Grated Cheese

1 cup

 Kraft Mozza-Cheddar Shredded Cheese

1 pkg.

(120 g) Stove Top Stuffing Mix for Chicken

make it

1. Heat  oven to 350°F.
2. Cook spaghetti in large saucepan as directed on package, omitting salt.
3. 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, Cooking Creme and Parmesan; cook 3 to 5 min. or until sauce is well blended, stirring constantly.
4. 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.
5. Bake 45 min. or until turkey mixture is heated through and topping is crisp, uncovering after 25 min.