Vegetable and Biscuit Casserole
- 1 qt. chicken broth
- 1 envelope onion soup mix
- 1/4 cup chicken base
- 1 can mushroom soup
- 1 envelope brown gravy mix
- 1 envelope mushroom gravy mix
- 2 Tbsp. Worcestershire sauce
Make gravy with first 7 ingredients. Season with salt, pepper and a dash of garlic. Thicken slightly with 1/2 cup flour and enough water to make paste. Bring to a boil and add Velveeta cheese. Melt. Set aside and cook veggies separately.
- 1 large bag baby carrots
- 10 potatoes, peeled and cut up
- 2 cans mushrooms (opt.)
- 2 package frozen peas
- 3 cans tube biscuits
Pour gravy over carrots, potatoes and mushrooms and put in large roaster. Bake at 350 degrees F until heated through. Remove from oven and stir in frozen peas. Now top with biscuits. I cut biscuits in smaller pieces. Bake at 400 degrees F until biscuits are browned and baked through. Brush with butter and sprinkle with garlic salt. Very tasty!
By Robin from Washington, IA
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