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Add a photoServings: 6
Ingredients
- 2 (16 ounce.) Packages frzn mixed vegetables
- 2 (10 3/4 ounce.) cans condensed cream of celery soup
- 1 1/3 c. lowfat milk
- 1 1/4 c. packaged biscuit mix
- 1/3 c. lowfat milk
- 1/2 c. shredded cheddar cheese
- 2 tbsp. diced pimiento, liquid removed
Directions
- Cook vegetables in large saucepan, according to package directions; drain. Stir in soup and 1 1/3 c. lowfat milk. Heat through, stirring occasionally. Turn into a greased 13"x9"x2" baking dish.
- Meanwhile, for biscuits, stir together biscuit mix and 1/3 c. lowfat milk just till moistened. On a floured surface roll out to a 12"x8" rectangle. Sprinkle with cheese and pimiento.
- Starting with a long side, roll up jelly roll style. Cut crosswise into 16 slices. Place biscuits around edge of baking dish. Bake in 425 degree oven for 15 to 20 min or possibly till biscuits are golden brown. Makes 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 109 | 33% |
| Total Fat 12.31g | 15% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 902mg | 38% |
| Potassium 531mg | 15% |
| Total Carbs 43.5g | 12% |
| Dietary Fiber 6.9g | 23% |
| Sugars 7.23g | 5% |
| Protein 13.48g | 22% |
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