Meanwhile, heat oil in large deep skillet on medium heat. Add onions; cook and stir 5 min. or until softened. Add mixed vegetables and garlic; cook 2 min. or until heated through, stirring frequently.
Drain pasta, reserving 1/3 cup cooking water. Add cream cheese product and milk to skillet; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat. Add turkey and pasta; mix lightly. Stir in enough of the reserved cooking water until sauce is of desired consistency.
Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar. Cover.
Bake 30 min. or until heated through, uncovering for the last 10 min.
Kraft Kitchen Tips!
This casserole can be prepared ahead. Wrap tightly and freeze up to 3 months. When ready to serve, thaw overnight in refrigerator, then bake as directed. Or, bake frozen casserole, covered, 1 hour 20 min. or until heated through, uncovering for the last 10 min.
Substitute 2 cups chopped cooked chicken for the turkey.
Prepare using Kraft Double Cheddar Light Shredded Cheese.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 8 g
Cholesterol 70 mg
Sodium 340 mg
Carbohydrate 29 g
Fibre 2 g
Sugars 6 g
Protein 23 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.