Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c All-purpose flour
1/4 c Instant nonfat dry milk
-powder
1 t Dry mustard
1 c Water
1 tb Worcestershire sauce
1 cn (10-1/2-ounce) beef broth,
-undiluted
1 c Chopped onion
1 lb 93% ultra-lean ground beef
Vegetable cooking spray
1 tb Dried parsley flakes
1/2 ts Garlic powder
1/2 ts Pepper
1/4 ts Dried thyme
1 pk (16-ounce) frozen New
-England-style sweet peas,
-potatoes, and carrots,
Thawed
1 Jar (6-ounce) sliced
-mushrooms, drained
1 cn (4.5-ounce) refrigerated
-buttermilk biscuits.
Directions: Combine the first 3 ingredients in a bowl;
stir well. Gradually add water and next 2 ingredients,
stirring with a wire whisk until blended; set aside.
Cook the onion and beef in a large saucepan coated
with cooking spray over medium-high heat until
browned, stirring to crumble; drain in a colander.
Return beef mixture to pan. Add parsley and next 5
ingredients; stir well. Add broth mixture; cook over
medium heat for 15 minutes or until thickened,
stirring constantly.
Spoon mixture into a 13 x 9-inch baking dish coated
with cooking spray. Carefully split biscuits in half
horizontally, and place over beef mixture. Bake at 400
degrees for 10 minutes or until biscuits are lightly
browned.
Make-Ahead Tips: You can assemble the casserole ahead
of time, without thawing the frozen vegetables and
omitting the biscuits; cover and freeze. Thaw frozen
casserole overnight in refrigerator; let stand at room
temperature 30 minutes. Top with biscuits; bake as
directed.
Nutritional Info: CALORIES 293 (21% from fat); PROTEIN
23.4g; FAT 6.8g (sat 2.1g, mono 2.4g, poly 0.6g); CARB
37.6g; FIBER 0.9g; CHOL 59mg; IRON 2.9mg; SODIUM
778mg; CALC 91mg
