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Vegetable and Biscuit Casserole

Gravy Ingredients

  • 1 qt. chicken broth
  • 1 envelope onion soup mix
  • 1/4 cup chicken base
  • 1 can mushroom soup
  • 1 envelope brown gravy mix
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  • 1 envelope mushroom gravy mix
  • 2 Tbsp. Worcestershire sauce

Gravy Directions

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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