Yield: 6 servings
Measure | Ingredient |
---|---|
10 ounces | Broccoli; chopped |
2 tablespoons | Butter |
2 tablespoons | Flour |
½ teaspoon | Salt |
¼ teaspoon | Pepper, black |
¼ teaspoon | Nutmeg, groundd |
1 cup | Milk |
1½ cup | Cheese, Swiss, shredded |
2 teaspoons | Juice, lemon |
2 cups | Turkey, cooked; cubed |
4 ounces | Mushrooms |
¼ cup | Cheese, parmesan, grated |
1 can | Biscuits; refrigerated |
Preheat oven to 375.
Melt butter in saucepan. Blend in flour, salt, pepper, and nutmeg; cook 1-2 minutes. Gradually add milk; cook, stirring, until slightly thickened. Stir in frozen vegetables.
Remove from heat; stir in cheese until melted. Add lemon juice, turkey, mushrooms and broccoli. Pour mixture into a lightly greased 8"x8" baking dish; sprinkle with Parmesan and top with biscuits. Bake 20 minutes, or until biscuits are golden brown.
Sylvia's notes: I used cheddar instead of Swiss and green beans instead of broccoli. Other than the few minutes to prepare the white sauce, this was a quick and easy dinner, and a GREAT way to use up leftover Thanksgiving turkey!
Modified from Quick & Delicious Casserole Delights by Johna Blinn, downloaded from the GEnie F&W RT, CASSROLE.TXT From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@...
Submitted By SYLVIA STEIGER On 10-12-94