Turkey, Cheese & Biscuit Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I got this recipe out of a Sargento Cheese recipe booklet that I got free in the mail. It's very good. The only thing I would recommend is cooking the bisucuits a little longer than called for. Ingredients:
1 (16 ounce) package frozen mixed vegetables, medley such as broccoli, cauliflower and carrots, thawed |
2 tablespoons all-purpose flour |
4 cups diced cooked turkey or 4 cups cooked chicken |
1 (10 3/4 ounce) can condensed cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup, undiluted |
1/2 teaspoon dried thyme |
1/2 teaspoon fresh coarse ground black pepper |
6 slices cheddar and colby cheese |
1 (17 1/3 ounce) package refrigerated biscuits |
Directions:
1. Toss vegetables with flour in a large bowl. Add turkey, soup, thyme and pepper; mix well.
2. Spread half of mixture into a 13x9 inch glass baking dish. Arrange cheese over mixture; top with remaining turkey mixture. Cover with foil. Bake in a 375° oven for 15 minutes.
3. Separate biscuits; cut each into quarters. Uncover casserole arrange biscuit dough evenly over top of casserole. Return to oven and bake 18 minutes more or until biscuits re deep golden-brown and sauce is bubbly.
4. Let stand 5 minutes or until sauce thickens.
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