1/4 c. Crisco
1/4 c. flour
1/2 tsp. onion salt
1 can cream of chicken soup
1 can cream of celery soup
2 1/2 c. milk
2 pkg. frozen peas and carrots, thawed enough to separate
1 c. shredded American cheese
4 c. cubed cooked turkey
Biscuits for top

In saucepan, melt Crisco. Blend in flour and onion salt. Stir in soups and milk. Cook, stirring constantly, until thickened and bubbly. Stir in cheese until melted. Remove from heat. Stir in turkey and vegetables. Turn into two 1 1/2 quart casserole. At this point these can be cooled and frozen in wrap. Or place in 425 degree oven for 30 minutes. Stir twice. Place biscuits on top and bake 15 minutes. To serve frozen casserole, bake in 425 degree oven for 1 hour. Stir occasionally the last 20 minutes. Place biscuits on top and bake 15 minutes longer. Each casserole serves 6.