Creamy Turkey and Biscuits |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In Miles City, Montana, Annette Gorton turns leftover holiday turkey into a quick, comforting casserole that gets plenty of appeal when topped with refrigerator biscuits. Even my finicky youngster likes this one! Annette notes. Ingredients:
1/3 cup chopped green pepper |
1/3 cup chopped onion |
3 tablespoons butter |
1/4 cup biscuit/baking mix |
1-1/2 cups milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 cups cubed cooked turkey |
1 cup frozen peas |
2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits |
3/4 cup shredded cheddar cheese |
Directions:
1. In a large saucepan, saute green pepper and onion in butter until tender. Stir in biscuit mix until blended. Gradually add milk and soup; stir until blended. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and peas. Transfer to a greased 13-in. x 9-in. baking dish. Separate biscuits and arrange over the top. Sprinkle with cheese. Bake, uncovered, at 425° for 17-20 minutes or until golden brown. Yield: 4-6 servings.
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