Cook spaghetti in large saucepan as directed on package, omitting salt.
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, cream cheese spread, Parmesan, milk and garlic powder; cook 3 to 5 min. or until sauce is blended, stirring constantly.
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.
Bake 45 min. or until turkey mixture is heated through and topping is crisp, uncovering after 25 min.
Assemble casserole as directed but do not prepare stuffing; refrigerate up to 4 hours. When ready to serve, prepare stuffing as directed on package; spoon over casserole. Cover. Bake 55 min. or until turkey mixture is heated through and topping is crisp, uncovering after 35 min.
Substitute canned fat-free reduced-sodium chicken broth for the Turkey Stock.
Prepare using leftover roasted chicken.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 2g
Total Carbohydrates 39g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1-1/2 cups 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.