TURKEY PUMPKIN CASSEROLE

Turkey Pumpkin Casserole image

B Smith, restaurateur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe!

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h20m

Yield 1

Number Of Ingredients 13

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Ingredients

1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup chopped celery
3 cups cooked chopped turkey
2 jars (12 oz each) turkey gravy
1 package (12 oz) mixed vegetables
1/4 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon dried Italian herbs
1/2 teaspoon pepper
2 1/4 cups Original Bisquick™ mix
2/3 cup milk
1/4 cup canned pumpkin (not pumpkin pie mix)
1/4 teaspoon dried Italian herbs

Steps:

Heat oven to 350 F. In 12-inch skillet, heat oil over medium high heat; cook and stir onion and celery about 2 minutes. Stir in remaining filling ingredients. Spoon mixture into 9x12 inch baking dish.
In medium bowl, mix together Bisquick, milk, pumpkin and herbs; stir until well blended. Drop dough by tablespoonfuls over turkey mixture in dish.
Bake uncovered 45 to 55 minutes or until biscuit topping is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 350, Carbohydrate 36 g, Cholesterol 55 mg, Fat 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 serving, Sodium 1060 mg, Sugar 6 g, TransFat 1 1/2 g