Monday, October 25, 2010

Vegetable Beef and Biscuit Casserole



Vegetable Beef and Biscuit Casserole

1-1/2 to 2 pounds ground beef
1 can creamed corn
1 can condensed tomato soup
1/3 cup water
15 ounce can Veg-All, drained
1 Tablespoon Worcestershire sauce
4 ounces Velveeta, chunked
1 cup shredded Mexi-blend cheese or cheddar
1 pkg refrigerated (whopped) biscuits  or homemade*


Brown ground beef, drain if needed.
Add tomato soup, veggies, water, Worcestershire sauce, and Velveeta.
Pour into 9x13 or similar size baking dish. Bake for 15-20 minutes at 350 degrees.
Meanwhile, quarter biscuits. Remove dish from oven and place biscuits on top.
Add the shredded cheese and bake for 10-15 more minutes (depending on biscuit instructions.)
Before diving in...


*You can also used your own biscuits. Heat the casserole without the biscuits and just ladle over the top of your biscuit in each bowl.

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