2 c. diced cooked turkey
1 tbsp. flour
1 c. chopped onion
1/4 c. sliced celery
1/2 tsp.c rushed thyme
1/8 tsp. pepper
1 tbsp. butter
1 c. sliced cooked carrots
1/2 c. water
1 (10 1/2 oz.) can mushroom soup
1 c. cooked cut green beans
1 pkg. (5 per package) ready-to-bake refrigerator biscuits

Preheat oven to 350 degrees. Toss turkey with flour in plastic bag. Set aside. In skillet, cook onions and celery with thyme and pepper in butter until tender. Add carrots, water, soup, green beans, and turkey. Pour into 2 quart casserole. Split biscuits in half and place on top of mixture. Bake for 30 minutes.

Yield: 5 servings. Exchanges: 1 cup = 2 meat, 1 1/2 bread, 1 vegetable, 2 fat. Calories: 338 (100 g = 9-8-4, C, P, F). Low sodium (3-4 gm Na) : use low sodium soup. Low cholesterol: not allowed.