Beef Veggie Casserole

Total Time

Prep/Total Time: 25 min.


5 servings

Updated: May. 21, 2022
"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."


  • 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.

Nutrition Facts

1 serving: 399 calories, 5g fat (1g saturated fat), 51mg cholesterol, 944mg sodium, 58g carbohydrate (4g sugars, 4g fiber), 30g protein.

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