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Turkey Casserole
Servings: 6

2 cans (10 1/2 oz. each) condensed cream of celery soup
3/4 cup milk
1 1/2 cups cooked vegetables
3 cups cut-up cooked turkey
2 cups Bisquick Baking Mix
1/2 cup cold water
1/2 cup cranberry sauce

Heat oven to 450 degrees. Heat soup and milk, stirring frequently. Stir in vegetables and turkey; heat through. Pour mixture into ungreased 3-quart casserole. Keep hot in oven while preparing topping. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.

Roll dough into a rectangle, 12x9 inches; spread with cranberry sauce. Roll up beginning at wide side; spread with cranberry sauce. Roll up beginning at wide sides; cut into 1-inch slices. Place slices cut side down on hot turkey mixture.

Bake uncovred 20 minutes or until biscuits are golden brown.

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