Vegetable Beef Casserole Recipe

By lewolfe50

“My sister made this flavorful entree often as a newlywed, and shared the recipe with me when I got married,” writes Andrea Hickerson from her home in Trenton, Tennessee. The biscuit-topped dish has a comforting flavor and speedy, breezy assembly, too!

Ingredients

• 1-1/2 pounds ground beef
• 2 cups frozen cut green beans, thawed
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 3/4 cup water
• 1 teaspoon Worcestershire sauce
• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1 cup (4 ounces) shredded cheddar cheese

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, soup, corn, water and Worcestershire sauce. Bring to a boil; cook and stir for 2-3 minutes or until heated through. Keep warm.

Separate biscuits and cut into quarters; place on an ungreased baking sheet. Bake at 400° for 5 minutes.

Transfer beef mixture to a greased 13-in. x 9-in. baking dish. Top with biscuits and cheese. Bake for 8-10 minutes or until biscuits are golden brown. Yield: 6 servings.