Total Time
40mins
Prep 10 mins
Cook 30 mins

Found in the October 2000 issue Betty Crocker Bisquick Mini Cookbook.

Ingredients Nutrition

  • 1 cup roast beef, cooked and cubed
  • 1 (12 ounce) jar beef gravy
  • 1 (16 ounce) bag frozen mixed potatoes carrots celery and onions
  • 12 teaspoon seasoning salt
  • 1 cup Bisquick
  • 34 cup milk

Directions

  1. Heat oven to 400*.
  2. Heat beef, gravy, frozen vegetables and seasoned salt to boiling in 3 quart saucepan, stirring constantly.
  3. Boil and stir 1 minute.
  4. Spread in ungreased casserole. Stir together Bisquick and milk.
  5. Pour evenly over beef mixture.
  6. Bake uncovered about 30 minutes or until light brown.
  7. Can also substitute turkey for beef and chicken gravy for beef gravy.
Most Helpful

Pretty good! I used leftover chicken gravy from KFC and also threw in some broccoli and mushrooms. I also didn't have any milk, but I did happen to have some buttermilk so I used that instead. Worked perfectly.. Thanks!

hippeastrum November 26, 2005

This recipe is a keeper. I used the hormel beef roast au jus and cut it up and added it to a bag of frozen mixed peas and green beans and carrots. To this I added a can of diced potatoes and a couple of cups of cheese and otherwise followed the recipe except I then added another one cup of shredded cheese under the biscuit topping and I needed a little more topping to cover the whole dish. In the future I might try adding some frozen vegetables and seasoning to canned beef stew and seeing how that works.

gingerbookgoddess December 13, 2012