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Creamy Turkey and Biscuits

Total Time

Prep: 25 min. Bake: 20 min.


4-6 servings

In Miles City, Montana, Annette Gorton turns leftover holiday turkey into a quick, comforting casserole that gets plenty of appeal when topped with refrigerator biscuits. "Even my finicky youngster likes this one!" Annette notes.


  • 1/3 cup chopped green pepper
  • 1/3 cup chopped onion
  • 3 tablespoons butter
  • 1/4 cup biscuit/baking mix
  • 1-1/2 cups milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 cups cubed cooked turkey
  • 1 cup frozen peas
  • 2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
  • 3/4 cup shredded cheddar cheese


  1. In a large saucepan, saute green pepper and onion in butter until tender. Stir in biscuit mix until blended. Gradually add milk and soup; stir until blended. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and peas. Transfer to a greased 13-in. x 9-in. baking dish. Separate biscuits and arrange over the top. Sprinkle with cheese. Bake, uncovered, at 425° for 17-20 minutes or until golden brown.

Nutrition Facts

1 each: 388 calories, 18g fat (10g saturated fat), 76mg cholesterol, 955mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 24g protein.

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