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The Grand Island Independent : Wrapper

 
 
 

Simply Cookin' Chef Mitzi Stinson shows you how to reinvent your Thanksgiving leftovers on Friday to create a comforting Turkey 'N Biscuit casserole.

This easy recipe combines a few additional items with your Turkey Day favorites to give your leftovers that fresh-baked taste.

This casserole contains all the food groups, making it a stand-out meal on its own or when paired with a side of cranberries.

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 6 servings

Recipe courtesy Taste of Home magazine, altered by Simply Cooking Chef Mitzi Stinson

 

1 (16 oz.) package frozen mixed vegetables

2 1/2 cups cubed cooked turkey

1 (10.75 oz.) can condensed cream of mushroom soup, undiluted

3/4 cup milk

1 1/2 cups shredded Cheddar cheese, divided

8 slices bacon, cooked and crumbled (optional)

1 1/2 cups biscuit/baking mix

Additional 2/3 cup milk

1 (2.8 oz.) can French-fried onions

 

In a large bowl, combine the vegetables, turkey, soup, 3/4 cup milk, 1 cup cheese and bacon, if desired.

Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.

Cover and bake at 400° for 15 minutes.

Meanwhile, in another bowl, combine biscuit mix and 2/3 cup milk.

Drop batter by tablespoonfuls onto chicken mixture.

Bake, uncovered, for 20-22 minutes or until biscuits are golden brown.

Top with onions and remaining 1/2 cup cheese.

Bake 3-4 minutes longer or until the cheese is melted.

Halloween Pumpkin Tips
with Mitzi Stinson from Simply Cookin'
Marinating Meat
with Dylan Kosch from Super Saver
Selecting Lettuce
with Cory John from Super Saver
Choosing Steak
with Tom Shields from Skagway North
Vegetables Add Flavor
with Todd Poppen from Skagway North
 
 
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