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Home-Style Turkey and Biscuit Casserole

Tastes like dinner at Grandma’s…but without all the work. The “secret” is in the freezer section.

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Prep Time 15 min
Total Time 50 min
Servings 4

Ingredients

1: can (10 3/4 oz) condensed cream of celery soup

1/2: cup milk

2: cups Green Giant® frozen mixed vegetables (from 1-lb bag)

2: cups cubed cooked turkey

1: cup chive-and-onion sour cream

1/4: teaspoon poultry seasoning

4: Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)

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Directions

1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix soup, milk and vegetables. Heat to boiling over medium heat, stirring occasionally to prevent sticking.
2 Stir in turkey, sour cream and poultry seasoning. Cook and stir just until thoroughly heated. Spoon into baking dish. Arrange frozen biscuits over hot mixture.
3 Bake uncovered 30 to 35 minutes or until biscuits are golden brown.

EXPERT TIPS

Expert Tips

If you're concerned about sodium, use leftover turkey to make this hearty casserole. Some brands of packaged cubed turkey have high salt levels.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 560
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 12g, 12% Trans Fat 4 1/2g 4 1/2% ),
Cholesterol: 105mg; 105%;
Sodium: 1240mg; 1240%;
Total Carbohydrate: 42g; 42%
(Dietary Fiber 5g 5% Sugars 11g 11% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 90%;
Vitamin C: 4%;
Calcium: 20%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 11/28/2011 7:51:21 PM REPORT ABUSE kitti2karen said:

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Great use for leftovers. I added the leftover green bean casserole, too, to the frozen mixed vegetables. I modified a little, as I did not have on hand the poultry seasoning, so I mixed 1/4 teaspoon each of rosemary, sage, thyme, and tarrigon and added that for seasoning. I only had plain sour cream, so I added a Tablespoon of Buttermilk Ranch seasoning powder mix. My husband loved the flavor, as did I. So we used up some of the Thanksgiving leftovers and gave it an all new flavor. Good, easy recipe!

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