Leftover Turkey Casserole with Biscuits

Course: Main Course

Cuisine: North American, Thanksgiving

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 744kcal

Author: Lord Byron's Kitchen

A home-style, family-favourite casserole was never this easy! Use leftover turkey and store-bought biscuits, canned condensed soup, and frozen veggies to prepare this hearty Leftover Turkey Casserole with Biscuits the whole family will love!

Print Recipe

Ingredients

2 cups cooked turkey, cut into bite-sized pieces
1 can cream of mushroom soup, 10 ounces
10 cups frozen mixed vegetables*, defrosted at room temperature for 1 hour
1 can Pillsbury original or flaky biscuits
1 cup whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried chives
1 large egg yolk, whisked with 1 tablespoon water
Fresh parsley for garnish

Instructions

Preheat oven to 350 degrees.
Prepare an oven-safe casserole dish by lightly greasing it with non-stick cooking spray.
In a large bowl, whisk together the cream of mushroom soup, whole milk, garlic powder, onion powder, salt, black pepper, and dried thyme.
Add the frozen vegetables and turkey. Gently fold in the veggies and turkey with a rubber spatula.
Pour the entire contents of the bowl into the prepared casserole dish.
Cover casserole dish with aluminum foil and bake for 30 minutes.
Remove from oven. Remove foil and discard. Line up biscuits in a row. Brush each biscuit with egg yolk and water mixture. Sprinkle dried chives on top. Return to oven, uncovered, and bake for 15 minutes.
Top with fresh parsley for garnish and serve immediately.

Notes

*I used President's Choice brand Vegetable Medley (green beans, corn, peas, edamame, and baby carrots)

Nutrition