- 1/3 cup chopped green pepper
- 1/3 cup chopped onion
- 3 tablespoons butter or margarine
- 1/4 cup biscuit/baking mix
- 1 1/2 cups milk
- 1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
- 2 cups cubed cooked turkey
- 1 cup frozen peas
- 2 (7.5 ounce) packages refrigerated buttermilk biscuits
- 3/4 cup shredded Cheddar cheese
- In a large saucepan, saute green pepper and onion in butter until tender. Stir in biscuit mix until blended. Gradually add milk and soup; stir until blended. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and peas. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Separate biscuits and arrange over the top. Sprinkle with cheese. Bake, uncovered, at 425 degrees F for 17-20 minutes or until golden brown.