10 1/2 oz. can condensed mushroom soup, undiluted
8 oz. carton sour cream
1/2 c. milk
2 c. cooked (cubed) turkey
2 c. shredded American cheese
3 c. cubed herb-seasoned stuffing mix (reserve 1 c.)
1 c. chopped celery
1/3 c. chopped onion
1 tbsp. dried parsley flakes
1/4 tsp. rubbed sage
1/4 tsp. pepper

Heat oven to 350 degrees. In large bowl stir together all ingredients except reserved stuffing mix. Pour into 12x8 inch baking dish; sprinkle with reserved stuffing mix. Bake for 35 to 40 minutes or until bubbly in center. Yield: 6 (3/4 cup) servings.

Tip: Casserole can be prepared to the point of baking. Cover; refrigerate. Increase baking time 10 minutes.