Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Dinner Pies Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c All-purpose flour
1/4 c Instant nonfat dry milk
- powder
1 ts Dry mustard
1 c Water
1 tb Worcestershire sauce
10 1/2 oz Can beef broth -- undiluted
1 c Onion -- chopped
1 lb Ultra-lean ground beef (93%)
Vegetable cooking spray
1 tb Dried parsley flakes
1/2 ts Garlic powder
1/2 ts Pepper
1/4 ts Dried thyme
16 oz Frozen New England-style sweet
- peas, potatoes & carrots --
- thawed
6 oz Jar sliced mushrooms -- drained
4 1/2 oz Can refrigerated buttermilk
- biscuits
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 13x9" baking dish coated with cooking spray.
Carefully split biscuits in half horizontally, and place over beef
mixture. Bake at 400°F 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.
