Vegetable Beef and Biscuit Casserole

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 10 34
    ounces campbells condensed golden corn soup
  • 10 34
    ounces campbells condensed tomato soup
  • 34
    cup water
  • 15
    ounces veg-all mixed vegetables, drained
  • 1
    tablespoon french's Worcestershire sauce
  • 7 12 - 10
    ounces refrigerated biscuits
  • 12
    cup shredded cheddar cheese
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DIRECTIONS

  • In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat.
  • Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400 for 10 minutes or until hot and bubbling. Meanwhile, cut each biscuit into quarters.
  • Remove dish from oven; stir. Arrange biscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown.
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