Preheat oven to 350°F. Cook peas and carrots, mushrooms, and onions in hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned and tender.
Add garlic, thyme, and pepper; cook 1 to 2 minutes or until fragrant. Stir in soup and milk, reduce heat, and cook 4 minutes or until slightly thickened.
Spoon mixture into an 11- x 7-inch. Sprinkle with cheese. Cut biscuits into quarters, and arrange over cheese.
Bake 20 to 25 minutes or until biscuits are golden brown. Serve half, and reserve remaining half for another meal.
Nutritional Information
Main
Total
Servings
3
Fat (g)
30
30
Sat. Fat (g)
13
13
Protein (g)
17
17
Carb (g)
47
47
Fiber (g)
3
3
T. Sugs (g)
10
10
A. Sugs (g)
4
4
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