Turkey & Vegetable Bake

• 1 pound Ground Turkey
• 8 ounces, weight Mushrooms, Sliced
• 1 whole Onion, Chopped
• 2 cups Frozen Peas And Carrots
• 10- 3/4 ounces, fluid Can Cream Of Mushroom Soup
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 4 ounces, weight Velveeta Cheese Product Cut Into Cubes
• 1 can (10-count Size) Refrigerated Canned Biscuits

1. Heat oven to 375 degrees F. Brown meat in a large skillet.
2. Add mushrooms and onions; cook 810 minutes or until the liquid from the mushrooms evaporates, stirring occasionally.
3. Stir in peas and carrots and soup; bring to a boil.
4. Sprinkle with thyme, salt, and pepper.
5. Add Velveeta; stir.
6. Remove from heat.
7. Transfer mixture to 8x8 baking dish or pie plate.
8. Unroll the biscuits.
9. Working with one biscuit at a time, roll between your hands to form a snake-like shape.
10. Coil around in a circle and place on the casserole.
11. Continue with the rest of the biscuits until all 10 are evenly spaced on top of the turkey mixture.
12. Bake for 1215 minutes or until biscuits are golden brown.
13. Let sit 5 minutes before serving.

ground turkey, weight mushrooms, onion, carrots, cream of mushroom soup, thyme, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/turkey-vegetable-bake/ (may not work)