1 can Campbell's golden corn soup
1 can tomato soup
3/4 cup water
1 can (15 oz.) Veg-All mixed vegetables, drained
1 tbsp. Worcestershire sauce
1 pkg. (7-1/2 or 10 oz.) refrigerated biscuits
1/2 cup shredded cheddar cheese
|
|
|
| VEGETABLE BEEF & BISCUIT CASSEROLE | ||
| Yields 6 | ||
| 1-1/2 lb. ground beef 1 can Campbell's golden corn soup 1 can tomato soup 3/4 cup water 1 can (15 oz.) Veg-All mixed vegetables, drained 1 tbsp. Worcestershire sauce 1 pkg. (7-1/2 or 10 oz.) refrigerated biscuits 1/2 cup shredded cheddar cheese |
||
| In a 10-in. skillet over medium-hight heat, cook beef until browned, stirring to separate meat; drain. Stir in soups, water, mixed vegetables and Worcestershire. Spoon into 3-qt. 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. | ||