Wednesday, February 11, 2015
Beef Veggie Casserole
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 8 biscuits
1. In a large sauce pan , combine the gravy mix and water until smooth . Bring to a boil ; cook and stir 1 minute or until thickened . Stir in beef , vegetables and potatoes ; heat through .
2 . Transfer to a greased 8-inch square baking dish . Top with the biscuits . Bake , uncovered , at 400* for 12 to 16 minutes or until bubbly and biscuits are golden brown .
Leftover roast beef and refrigerated biscuits make this satisfying stew a breeze to fix .
You can also use any left over meat , pork , chicken and Italian sausage.