Beef Veggie Casserole Recipe
Beef Veggie Casserole Recipe photo by Taste of Home

Beef Veggie Casserole Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

Ingredients

  • 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 10 biscuits

Nutritional Facts

1 cup beef mixture with 2 biscuits equals 399 calories, 5 g fat (1 g saturated fat), 51 mg cholesterol, 944 mg sodium, 58 g carbohydrate, 4 g fiber, 30 g protein.

Directions

  1. In a large saucepan, combine gravy mix and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the beef, vegetables and potatoes; heat through.
  2. Transfer to a greased 8-in. square baking dish. Top with biscuits. Bake, uncovered, at 400° for 12-16 minutes or until bubbly and biscuits are golden brown. Yield: 5 servings.
Originally published as Beef Veggie Casserole in Quick Cooking December 2000, p22

Nutritional Facts

1 cup beef mixture with 2 biscuits equals 399 calories, 5 g fat (1 g saturated fat), 51 mg cholesterol, 944 mg sodium, 58 g carbohydrate, 4 g fiber, 30 g protein.

Reviews for Beef Veggie Casserole

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 21, 2013

We loved this I did not bake it with the biscuits on top I have never had luck with that in the past on other dishes. Still good could use some salt and pepper for us. Oh one more thing could not find mushroom gray mix so I used seasoned gravy mix still good. Would be really good with mushrooms in the mix.

MY REVIEW
Reviewed Oct. 29, 2012

My husband and sons really liked this casserole. It's so easy to put together. Good comfort food or for a busy weeknight. I used hamburger, as I didn't have any cooked beef, and it was still really good. This casserole will definitely be added to our meal rotation.

MY REVIEW
Reviewed Jan. 8, 2012

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)

MY REVIEW
Reviewed Sep. 20, 2011

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.

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