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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup all-purpose flour |
1/4 cup instant nonfat dry milk powder |
1 teaspoon dry mustard |
1 cup water |
1 tablespoon worcestershire sauce |
1 (10 1/2-ounce) can beef broth, undiluted |
1 cup chopped onion |
1 pound 93% ultra-lean ground beef |
vegetable cooking spray |
1 tablespoon dried parsley flakes |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1/4 teaspoon dried thyme |
1 (16-ounce) package frozen new england-style sweet peas, potatoes, and carrots, thawed |
1 (6-ounce) jar sliced mushrooms, drained |
1 (4.5-ounce) can refrigerated buttermilk biscuits |
Directions:
1. Combine the first 3 ingredients in a bowl; stir well. Gradually add water and next 2 ingredients, stirring with a wire whisk until blended; set aside.
2. Cook the onion and beef in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble; drain in a colander.
3. Return beef mixture to pan. Add parsley and next 5 ingredients; stir well. Add broth mixture; cook over medium heat for 15 minutes or until thickened, stirring constantly.
4. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Carefully split biscuits in half horizontally, and place over beef mixture. Bake at 400° for 10 minutes or until biscuits are lightly browned.
5. Make-Ahead Tips: You can assemble the casserole ahead of time, without thawing the frozen vegetable and omitting the biscuits; cover and freeze. Thaw frozen casserole overnight in refrigerator; let stand at room temperture 30 minutes. Top with biscuits; bake as directed.
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