Turkey & Vegetable Bake

Do you ever have a day when you don't feel like putting too much thought or work into dinner. I know I do every so often, especially when I am short on time. I have a few go to recipes for nights such as these. This is one of them. This is so easy to throw together last minute and it is actually pretty healthy which is a double bonus. This casserole is versatile too. You could use ground beef in place of the turkey. You could substitute frozen corn or your favorite frozen vegetable mix for the peas and carrots. You could also use crescent dinner rolls in the place of the biscuits. I've made it before with a cornbread topping too and it turned out great. Sometimes I leave out the Velveeta because it's not something that I usually buy or substitute shredded cheddar cheese. Do what you want with it.

Turkey & Vegetable Bake
adapted from Kraft Foods

1 lb lean ground turkey meat
1 8oz package sliced mushrooms
1 onion, chopped
2 cups frozen peas and carrots
1 can (10 3/4 oz) reduced-fat cream of mushroom soup
1/2 tsp. dried thyme
1/2 tsp salt
1/4 tsp. pepper
4 oz Velveeta 2% milk pasteurized cheese cut into 1/2 inch cubes
1 can (10 count) refrigerated biscuits

Heat oven to 375 F. Brown meat in a large skillet. Add mushrooms and onions; cook 8-10 minutes or until liquid from mushrooms evaporates, stirring occasionally. Stir in peas and carrots and soup; bring to boil. Sprinkle with thyme, salt, and pepper. Add Velveeta; stir. Remove from heat. Transfer mixture to 8x8 baking dish or pie plate.

Unroll the biscuits. Working with one biscuit at a time; roll between hands to for a snake like shape. Coil around in a circle and place on the casserole. Continue with the rest of the biscuits until all 10 are evenly spaced on top of the turkey mixture.

Bake for 12-15 minutes or until biscuits are golden brown. Let sit 5 minutes before serving.

This post is linked to At Home with Haley