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Creamy Turkey and Biscuits

 Creamy Turkey and Biscuits
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.
4-6 ServingsPrep: 25 min. Bake: 20 min.


  • 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


  • 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.
Nutritional 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.

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Creamy Turkey and Biscuits (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.