2 (16 oz.) pkgs. frozen mixed vegetables
2 (10 3/4 oz.) cans condensed cream of celery soup
1 1/3 c. milk
1 1/4 c. packaged biscuit mix
1/3 c. milk
1/2 c. shredded cheddar cheese
2 tbsp. diced pimiento, drained

Cook vegetables in large saucepan, according to package directions; drain. Stir in soup and 1 1/3 cups milk. Heat through, stirring occasionally. Turn into a greased 13"x9"x2" baking dish.

Meanwhile, for biscuits, stir together biscuit mix and 1/3 cup milk just until 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 minutes or until biscuits are golden. Makes 12 to 16 servings.