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Vegetable Beef and Biscuit Casserole

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“I found this recipe in a magazine. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs ground beef
  • 10 34 ounces campbells condensed golden corn soup
  • 10 34 ounces campbells condensed tomato soup
  • 34 cup water
  • 15 ounces veg-all mixed vegetables, drained
  • 1 tablespoon french's Worcestershire sauce
  • 7 12-10 ounces refrigerated biscuits
  • 12 cup shredded cheddar cheese

Directions

  1. In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat.
  2. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400 for 10 minutes or until hot and bubbling. Meanwhile, cut each biscuit into quarters.
  3. Remove dish from oven; stir. Arrange biscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown.

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