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|
|Calories from Fat: 129 (36%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 354
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