Beef and Vegetable Casserole

By Addie

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." (Taste of Home)

Ingredients

• 1 envelope mushroom or beef gravy mix
• 3/4 cup water
• 2 cups cooked cubed beef of choice
• 2 cups frozen mixed vegetables, thawed
• 2 medium potatoes, peeled, cooked, and cubed
• 1 tube (12 oz) refrigerated buttermilk biscuits, separated into 10 biscuits

Details

Adapted from keyingredient.com

Preparation

Step 1

In a saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in beef, mixed vegetables and potatoes; heat through. Transfer to a greased 8 in square pan. Top with biscuits. Bake at 400 degrees for 12-16 minutes or until biscuits are golden and meat mixture is bubbly.

VARIATION: This can also be topped with a pie crust and made into a beef pot pie.
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REVIEWS:

I didn't have leftover roast beef so I used beef stew meat that I browned. It was good and easy. I will try using a jar of brown or mushroom gravy or using leftover gravy from roast the next time. I am not a fan of gravy mix except in crockpot recipes or something similar. If I am going to stand over a stove and stir, I want homemade gravy (LOL)

I made this one night for a casual supper when my inlaws were staying with us for a week. It was quick to put together so, thankfully, I didn't have to stay in the kitchen for too long. Since I made it with canned roast beef chunks, I drained them and gave them a very quick rinse in water to keep them from making this dish too salty. The mushroom gravy mix and biscuits gave it enough salt. Everybody loved it, and I was glad I could put together something "homey" so quickly. I served it alongside a green salad and glasses of milk and dinner was done.