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Beef Veggie Casserole Recipe

Beef Veggie Casserole Recipe

"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. YIELD:5 servings


  • 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


  • 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.

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.