Sometimes you need a easy to prepare, money saving meal. This recipe for Beef Veggie Casserole is budget friendly and can be on the table in 25 minutes. This recipes calls for several convenience foods but could be easily adapted to use the homemade versions. The casserole is also a great way to use leftover beef and potatoes.
Adapted from Taste of Home Casseroles, Slow Cookers, & Soups
Serves 5
1 envelope dry mushroom gravy mix
3/4 cup water
2 cups cubed, cooked beef
1 small can corn niblets, drained
2/3 cup chopped carrots
2/3 cup frozen peas
2 medium potatoes, peeled, cubed and cooked
1 tube refrigerated buttermilk biscuits, separated into 8 biscuits
In a large sauce pan combine gravy mix and water and mix until smooth. Bring to a boil; cook and stir until thickened. Stir in cooked beef, veggies, and cooked potatoes; heat through.
Pour into a greased 9 inch square baking pan. Top with biscuits. Bake, uncovered, at 400 degrees for 16 minutes or until bubbly and biscuits are golden brown.
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