Name: Beef Veggie Casserole
Prep time: 10 min
Cook time: 15 min
Total time: 25 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

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Beef Veggie Casserole

15 min5 servings

"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."

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

Instructions

1 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.

2 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.