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  • Pinwheel Casserole

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    Pinwheel Casserole
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
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    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

    1. 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.
    2. 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.
    3. 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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