Turkey Casserole With Biscuits Recipe
Servings: 10
Ingredients
- 1/4 c. Crisco
- 1/4 c. flour
- 1/2 teaspoon onion salt
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 1/2 c. lowfat milk
- 2 pkg. frzn peas and carrots, thawed sufficient to separate
- 1 c. shredded American cheese
- 4 c. cubed cooked turkey
- Biscuits for top
Directions
- In saucepan, heat Crisco. Blend in flour and onion salt. Stir in soups and lowfat milk. Cook, stirring constantly, till thickened and bubbly. Stir in cheese till melted. Remove from heat. Stir in turkey and vegetables. Put into two 1 1/2 qt casserole. At this point these can be cooled and frzn in wrap. Or possibly place in 425 degree oven for 30 min. Stir twice. Place biscuits on top and bake 15 min. To serve frzn casserole, bake in 425 degree oven for 1 hour. Stir occasionally the last 20 min. Place biscuits on top and bake 15 min longer. Each casserole serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 10 servings | |
| Calories 304 | |
| Calories from Fat 131 | 43% |
| Total Fat 14.82g | 19% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 1.71g | |
| Cholesterol 62mg | 21% |
| Sodium 627mg | 26% |
| Potassium 438mg | 13% |
| Total Carbs 18.94g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 6.75g | 5% |
| Protein 23.28g | 37% |
