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Saturday, December 31, 2016

Biscuit-Topped Turkey Casserole

Photos courtesy The Cooking Corner
    How many of you try recipes that are on the back of a box or can? Most of us have at one time or another. The idea of putting recipes on a product was started by Campbells years ago. The traditional green bean casserole recipe was promoted on the cream of mushroom soup can. Many food companies have joined in that marketing practice. If you ask me, it's smart.
    Not long ago, one of my sons found a recipe on the back of the cream of broccoli soup can and suggested that we try it. After reading it over, I decided it would be a perfect way to recycle some holiday leftovers. I had some smoked turkey that was just waiting to be used and everything else was basic pantry stock.
    This dish was as easy as could be, took little time and turned out to be very filling. The only thing I might change, would be smaller biscuits to get more servings. The big biscuits are very hearty.

Biscuit-Topped Turkey Casserole
1 can (10.75 oz.) condensed cream of broccoli soup
1 can (10.75 oz.) condensed cream of potato soup
2/3 cup milk
1 tsp. parsley

1/2 tsp. rosemary
1/4 tsp. marjoram
1/8 tsp. pepper (black or white)
2 cups (1-16 oz. bag) frozen mixed vegetables
2 cups smoked turkey, cubed
1 pkg. 7 oz. refrigerator biscuits
(I used 10 oz. flaky Grands from Pillsbury)

Preheat oven to 400 degrees.
Spray coat a 11x7x2 inch baking dish.

In medium bowl, mix together soups, milk, spices, vegetables and turkey.
Pour into baking dish.

Bake 20 minutes until mixture is hot and bubbly. Gently stir mixture.
Place biscuits on top of mixture and return to oven.
Continue baking 15 minutes or until biscuits are golden brown.
Ready for oven.

Serves 6 or so.

**cream of celery or cream of chicken may be substituted as well as 2 cups cooked chicken instead of turkey.

Inspired by Campbell's soups.

Casserole just out of oven

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