Turn this year’s leftover turkey into a scrumptious biscuit casserole. It’s filled with chunks of turkey and delicious vegetables in a creamy mushroom sauce, and it’s topped with soft fluffy biscuits.
I hope everyone enjoyed their Thanksgiving dinner yesterday, and I’m assuming most of you are planning to do some shopping today. I’m envious of all the sales that are going on right now in the States, but I wish all of you who are venturing out there the best of luck in finding the bargains you are looking for.
Once you get home from a crazy day of shopping, here’s a quick and satisfying meal you can prepare using your leftover turkey and vegetables from yesterday’s dinner.
This recipe starts with some cream of mushroom soup, mixed with some milk and flour. Bake that along with your leftover turkey and veggies. Then you top it with some refrigerated biscuits, bake again until golden, and you have a delicious and comforting meal to sit down to.
Little Sweet Baker TVIf you don’t like cream of mushroom soup, feel free to substitute it with any kind of cream soup you prefer like cream of chicken or cream of broccoli. You can also use frozen vegetables if you don’t have any suitable leftover vegetables.
This casserole is a cross between a pot pie and a cobbler. The filling is loaded with chunks of meat and veggies coated in a thick creamy mushroom sauce. The biscuits are soft, fluffy and warm. It’s topped with just enough biscuits to make this dish satisfying and hearty.
Leftover Turkey & Biscuit Casserole
This leftover turkey casserole is filled with chunks of turkey and delicious vegetables in a creamy mushroom sauce, and it’s topped with soft fluffy biscuits.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 8
- Category: dinner, lunch
- Method: bake
- Cuisine: American
Ingredients
- 2 cups leftover turkey, diced
- 3 cups leftover vegetables (or frozen vegetables, thawed)
- 1 can condensed cream of mushroom soup (or any kind of condensed cream soup)
- 1&1/2 cups milk
- 2 tbsp all-purpose flour
- 1 container refrigerated biscuits
- salt & pepper to taste
Instructions
- Preheat the oven to 400F and set aside a 9×13″ baking dish
- In a large bowl, whisk together the condensed soup, milk and flour. Stir in the meat and veggies and season with salt and pepper.
- Pour the mixture into the baking dish and bake for 20 minutes.
- Remove the dish from the oven and top with raw biscuits. Continue baking for another 10-12 minutes or until the biscuits are golden and the filling is bubbling.
Keywords: leftover turkey recipe, turkey and biscuit casserole, easy turkey casserole
I’ll be sharing this at Fiesta Friday #147 hosted by Angie, co-hosted by Julianna @ Foodie On Board and Hilda @ Along The Grapevine.
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Delicious! Perfect use for my leftover Turkey!!
★★★★★
Thank you for your kind word, Kristen! I’m glad you enjoyed the casserole. Have a lovely day:)
My family recently came over and we had turkey and now we have all this leftover turkey. I am excited to try out this recipe it looks amazing!
★★★★★
Thanks and I hope you enjoy it!
This recipe is amazing it was a big hit with my children as well and they don’t like anything. So thank you!
★★★★★
I’m so glad your kids liked it! I know what it’s like to have picky eaters ( I have 3 of them, including my husband lol) You’re very welcome and enjoy the rest of your weekend:)
I would never have thought of putting biscuits on top of a casserole and it looks like super comfort food! I have to give this a go! Thank you for sharing 🙂
This is exactly my kind of comfort food and a great way to use up a few of those leftovers!
Isn’t leftover turkey one of the best bits of Thanksgiving?!
This is just so darned yummy, Lily! I can only imagine how those fluffy biscuits soak up the wonderful sauce in the dish! It makes me shiver to think of it! Yum! Thanks so much for bringing this to FF this week! 😀
Yummmm. This looks delicious Lily; comfort food in a bowl 🙂
Ok. I want to make this, but I have no milk & no soup. However, I have sour cream. Can this be adapted or am I out of luck?
Without milk or canned soup, you are kind of out of luck. A lot of the flavor comes from the soup. The only substitution would be chicken bouillon cooked with water and cream (table or heavy), and thickened with cornstarch to mimic the canned soup.