Bisquick Turkey Casserole

Bisquick Turkey Casserole



2 cans (10 1/2 oz. each) condensed cream of celery soup

3/4 cup milk

1 1/2 cups cooked vegetables

3 cups cut-up cooked turkey

2 cups Bisquick Baking Mix

1/2 cup cold water

1/2 cup cranberry sauce



Heat oven to 450 degrees.





Heat soup and milk, stirring frequently. Stir in vegetables and turkey; heat through. Pour mixture into ungreased 3-quart casserole. Keep hot in oven while preparing topping. Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough into a rectangle, 12x9 inches; spread with cranberry sauce. Roll up beginning at wide side; spread with cranberry sauce. Roll up beginning at wide sides; cut into 1-inch slices. Place slices cut side down on hot turkey mixture.





Bake uncovered 20 minutes or until biscuits are golden brown.







jackie austin