Beef and Vegetable Biscuit Bake
1. Preheat oven to 425 degrees F. Coat a 2-quart square or oval baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place Brussels sprouts and carrots on the prepared baking pan. In a small bowl combine oil, thyme, and pepper. Drizzle over vegetables; toss to combine. Spread vegetables in a single layer on baking sheet. Roast, uncovered, for 20 to 25 minutes or until vegetables are browned and tender, stirring once.
2. Meanwhile, in a large skillet cook meat and onion over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Remove from skillet; drain. Set aside.
3. In the same large skillet melt butter over medium heat. In a tiny bowl stir together flour and salt; carefully add about half of the flour mixture to the milk, whisking until smooth. Add the remaining flour mixture to the melted butter, whisking until well mixed. Add the flour-milk mixture and the water all at once to the butter mixture in skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in mushrooms, roasted vegetables, and cooked meat mixture; heat through.
4. Spoon meat-vegetable mixture into the prepared baking dish. Top with the biscuits. Bake for 12 to 15 minutes or until biscuits are golden brown and casserole is bubbly.
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Serving Size: 1 Serving (427g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 354 | ||
Calories from Fat: 129 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 56.2mg | 17 % | |
Sodium 10625.4mg | 366 % | |
Potassium 1189.5mg | 31 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 33g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 354
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