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Creamy Turkey and Biscuits Recipe

100% would make again

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.

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4-6 Servings
Prep: 25 min. Bake: 20 min.

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

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.

Nutrition Facts: 1 serving (1 each) equals 388 calories, 18 g fat (10 g saturated fat), 76 mg cholesterol, 955 mg sodium, 32 g carbohydrate, 2 g fiber, 24 g protein.

Creamy Turkey and Biscuits published in Quick Cooking November/December 2000, p35

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