"This satisfying stew is a breeze to fix because it uses leftover roast beef and refrigerated biscuits," promises Patti Keith from Ebensburg, Pennsylvania. "With hearty chunks of potato and plenty of mixed vegetables, it makes a wonderful meal with a loaf of garlic bread."
Beef Veggie Casserole
Beef Veggie Casserole
Prep Time
10 min
Cook Time
15 min
Yield
5 servings
Ingredients
- 1 envelope mushroom gravy mix
- 3/4 cup water
- 2 cups cubed cooked beef
- 2 cups frozen mixed vegetables
- 2 medium potatoes, peeled, cubed and cooked
- 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
Directions
- In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through.
- Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown.
Nutrition Facts
1 serving: 399 calories, 5g fat (1g saturated fat), 51mg cholesterol, 944mg sodium, 58g carbohydrate (4g sugars, 4g fiber), 30g protein.
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