Turkey, Cheese & Biscuit Casserole

"I got this recipe out of a Sargento Cheese recipe booklet that I got free in the mail. It's very good. The only thing I would recommend is cooking the bisucuits a little longer than called for."
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Ready In:


  • 1 (16 ounce) package frozen mixed vegetables, medley such as broccoli, cauliflower and carrots, thawed
  • 2 tablespoons all-purpose flour
  • 4 cups diced cooked turkey or 4 cups cooked chicken
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup or (10 3/4 ounce) can cream of chicken soup, undiluted
  • 12 teaspoon dried thyme
  • 12 teaspoon fresh coarse ground black pepper
  • 6 slices cheddar and colby cheese
  • 1 (17 1/3 ounce) package refrigerated biscuits


  • Toss vegetables with flour in a large bowl. Add turkey, soup, thyme and pepper; mix well.
  • Spread half of mixture into a 13x9 inch glass baking dish. Arrange cheese over mixture; top with remaining turkey mixture. Cover with foil. Bake in a 375° oven for 15 minutes.
  • Separate biscuits; cut each into quarters. Uncover casserole arrange biscuit dough evenly over top of casserole. Return to oven and bake 18 minutes more or until biscuits re deep golden-brown and sauce is bubbly.
  • Let stand 5 minutes or until sauce thickens.

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