Ingredients
- 1 1/2 Lbs. lean ground beef
- 1 large onion, chopped
- 20 baby carrots
- 2 cups small cubed potato
- 1 cup frozen corn
- 1 12 oz. can cut green beans
- 1/2 cup frozen green peas, (optional)
- 2 cups biscuit mix
- 1 cup milk
- 2 eggs
- 2 cans Cream of Mushroom soup (undiluted)
- 1 tsp. black pepper
- 1/2 tsp. salt
Directions
Heat oven to 375 degrees F. Brown ground beef and onions together until the meat is just brown and the onions are still a little crispy; Drain off all fat and pat excess out with paper towel. (I spoon the mixture onto a plate lined with double thickness of paper towel and then fold it up and squeeze a little just to remove all the excess. It is not tasty with extra fat.)
Place vegetables and meat mixture into a large oven proof casserole or pan. Mix in undiluted soup and seasoning. Cover with foil and bake for about one hour until hot and bubbly and vegetables are still firm but cooked through. Remove from oven and mix remaining ingredients in a mixing bowl. You may need a little more milk but mix well first to dumpling consistency dough. Pull off small amounts of dough off the ball and roll into golf ball size balls. Flatten to create a thick circle of a biscuit. Place onto steaming top of mixture in pan and return to the oven uncovered for 15 to 20 minutes just till biscuits are browned and cooked through. They will be a little soggy feeling but they will be cooked if you wait until they brown. spoon onto plates with biscuits on the bottom. Great served with a green salad.
Serves 4-6
By JWalker from SLC Ut
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