Biscuit-Topped Casserole

Wow! So apparently I haven't posted anything since July. I usually forget to take pictures when I make something. But this time I thought this is a good winter dish and made sure to get a picture.

1 tsp oil
1 lb lean ground beef
1 cup thinly sliced carrots
1/2 cup corn
1/2 cup green or yellow beans
1/2 cup chopped onion

4 oz cream cheese, softened
10 oz can of condensed cream of mushroom soup

1/3 cup milk
1/4 cup salsa
1/2 tsp salt
1/4 tsp pepper

Tube of refrigerator country-style biscuits (10 biscuits per tube)

Heat oil in large frying pan on medium. Add ground beef and cook until mostly browned, then add the veggies (feel free to change up the veggies depending on what you have in your freezer). Cook until ground beef is no longer pink and veggies are starting to cook. Remove from heat. Drain.

Beat cream cheese in a large bowl until smooth. Add soup and stir.

Add beef mixture and next 4 ingredients to the bowl. Stir. Transfer to ungreased 3 quart casserole or 9x13 dish. Bake, uncovered, in 375F oven for 15 minutes.

Arrange biscuits on beef mixture and bake, uncovered, for another 20-25 minutes until biscuits are golden.

Turkey Pot Pie

We've been having a serious cold snap here, so I figured some warm comfort food is just the thing to warm me up from the inside. This is a delicious dish and you can use up your leftover turkey from Christmas!

2 tbsps unsalted butter

2 cloves garlic, minced

1 small onion, diced

3 carrots, peeled & diced

2 stalks of celery, diced

1/3 cups all-purpose flour

2 cups chicken broth

1 1/2 cups milk

1/2 tsp thyme

salt & pepper to taste

3 1/2 cups shredded turkey (or chicken)

1/2 cup frozen corn or peas (whatever you have on hand)

1 tube of refrigerated biscuits

Melt the butter in a large frying pan over medium high heat. Add garlic, onion, carrots and celery and cook, stirring occasionally, until tender. Stir the flour into the veggie mix until veggies are coated. Gradually stir in the chicken broth, milk and thyme. Stir constantly until thickened, about 1-2 minutes. Stir in the chicken and corn. Season with salt & pepper.

Pour this mixture into a greased 9x13 dish and bake 15 minutes at 400F. Then lay the refrigerated biscuits on top of the chicken mixture. Bake for another 15-17 minutes until the biscuits tops are golden brown. Let sit 5 minutes and then enjoy!

**Note: I took the easy way and used refrigerated biscuits. You could also make your own biscuits from scratch. **

*Adapted from http://damndelicious.net/2013/12/23/biscuit-pot-pie/