TOFU AND CHEESE CASSEROLE
2 cups diced tofu
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese
2 1/4 cups Bisquick
2/3 cups milk
Heat oven to 375 degrees.
Mix tofu, corn, soup and cheese in square 8 inch baking dish.
Mix baking mix and milk until soft dough forms. Turn dough onto surface
dusted with baking mix. Knead ten times. Roll ½ inches thick. Cut
with a 2 ½ inch cutter. Place on chicken mixture. Bake 20-25 minutes
or until biscuits are golden brown. ( I use a glass as my cutter)
