• 2 1/2  cups

  baby-cut carrots (12 ounces)

  see savings

  
• 2  cups

  cut-up fresh broccoli

  see savings

  
• 3  tablespoons

  butter or margarine

  see savings

  
• 1/2  cup

  chopped onion (1 medium)

  see savings

  
• 3  tablespoons

  Gold Medal® all-purpose flour

  see savings

  
• 2  cups

  Progresso® chicken broth (from 32-ounce carton)

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• 1  tablespoon

  chopped fresh or 1 teaspoon dried sage leaves

  see savings

  
• 2  cups

  cubed cooked turkey

  see savings

  

• 4  slices

  bacon

  see savings

  
• 1  cup

  Original Bisquick® mix

  see savings

  
• 1/2  cup

  milk

  see savings

  
• 1/2  cup

  shredded Cheddar cheese (2 ounces)

  see savings

  

1.

Heat oven to 400 degrees F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain.

2.

Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mixture into ungreased 2-quart casserole.

3.

Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mixture.

4.

Bake 25 to 30 minutes or until biscuit crust is golden brown.

Tip:

High Altitude (3500-6500 ft): No change.

Nutrition information