Turkey & Biscuits

Josie Caballero

Great casserole for left over turkey or you can substitute chicken.

ingredients

1/4 cup shortening
1/4 cup flour
1/2 tsp onion salt
1 can (10 3/4 oz) EACH:
Condensed Cream of Celery Soup
Condensed Cream of Chicken Soup
2 1/2 cups milk
1 cup (4 oz) shredded American cheese
4 cups cubed cooked turkey
2 pkgs (10 oz each) frozen peas & carrots (thawed enough to separate)
1 can of Biscuits

directions

1
In saucepan melt shortening, blend in flour & onion salt. Stir in soups and milk. Cook & stir till thickened & bubbly. Stir in cheese till melted. Remove from heat. Stir in turkey & vegetables. Turn into two 1 1/2 qt casseroles. Cool quickly; wrap & freeze.
2
To serve immediately after cooking bake covered 30 minutes at 425° stirring twice during 30 minutes. Uncover, top with biscuits and bake additional 12-15 minutes for biscuits to cook.
3
FROZEN: Place casserole into unheated oven, bake, covered at 425° for one hour; stir occasionally last 20 minutes. Place biscuits on casserole and bake uncovered 12-15 minutes till biscuits are done.

notes

My mother gave me a cookbook in 1982 and this recipe instantly became a family favorite. Year after year, we look forward to eating up that left over turkey in this casserole. Enjoy!

Source: YFM, Josie Caballero