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Family-Pleasing Potpie

Here’s a flavorful way to finish up leftover roast. Heat a can of condensed cream of mushroom soup along with 5-1/2 ounces of cooking liquid from the roast (or canned beef broth). Add 2 cups of cubed roast and a can of drained mixed vegetables. Bring to a boil, stirring constantly. Boil for 1 minute. Carefully pour into an ungreased 1-1/2- to 2-quart baking dish. Combine 1 cup of biscuit/baking mix with 3/4 cup of milk and pour it evenly over the soup and meat mixture. Bake at 350° for 30 minutes or until the biscuit batter turns golden brown. —Robin Miller, Monroe, Michigan

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