Beef Stew Casserole

By HeatherS

Ingredients

• 2 tablespoons olive or vegetable oil
• 1 lb boneless lean beef round steak (1/2 inch thick), cut into 1-inch pieces
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon pepper
• 2 cups Green Giant® frozen mixed vegetables (from 1-lb bag)
• 2 cups refrigerated diced cooked potatoes with onions (from 20-oz bag)
• 1 can (14.5 oz) diced tomatoes with roasted garlic and onion, undrained
• 1 jar (12 oz) beef gravy
• 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
• 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk flaky biscuits

Preparation

Step 1

Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add beef; sprinkle with thyme and pepper. Cook 5 to 7 minutes, stirring occasionally, until beef is browned.

Meanwhile, in large bowl, mix remaining ingredients except biscuits and parsley.

Stir beef into vegetable mixture. Pour into ungreased 13×9-inch (3-quart) glass baking dish.

Cover dish with foil. Bake 28 to 30 minutes or until bubbly around edges.

Cut each biscuit into 4 pieces. Place biscuit pieces evenly on beef mixture, leaving space between pieces. Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown. Sprinkle with parsley.