- 1 bunch of asparagus, end cut off and cut to desirable length
- 6 ounces of green beans, ends cut off and cut to desirable length
- 5 medium carrots sliced
- 2 teaspoons olive oil
- 1 teaspoon crushed thyme
- 1/4 teaspoon ground black pepper
- 8 ounces ground beef
- 1/2 cup chopped onion
- 5 teaspoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 3/4 cup water
- 1 cup freshly grated cheese
- 1/2 of a 12 ounce package refrigerated biscuits
- Preheat the oven to 425 degrees. Line a cookie sheet with foil. Place all of your chopped vegetables on the cooking sheet in a single row. Combine the olive oil, thyme and pepper and mix it together well. Drizzle the mixture over the vegetables and toss to coat. Roast uncovered for 20-25 minutes until they are almost cooked through. This time can vary depending on the type of vegetables you choose and how large of pieces are. Keep that in mind. Root vegetables take much longer than things like green beans or asparagus so make sure your carrots are sliced small enough.
- In a large skillet cook your ground beef and onion over medium heat until it is brown. Remove the meat and set it aside.
- In the same skillet, heat the butter over medium heat. Once melted add in the flour and begin whisking immediately. Once that is combined slowly add the milk and water mixture. Continue stirring constantly until the mixture is thick and bubbling. Then add the cheese slowly. Stir in your vegetables and meat.
- Spoon the mixture into your baking dish. Top with he biscuits and bake uncovered for 12-15 minutes until it is bubbly and the biscuits are golden. Feel free to add more cheese.
- You can use whatever vegetables you would like.
- When I made mine I had Romano cheese but you can add any cheese you would like.
- The sauce is a basic roux just made in a lighter version, add this to your cooking arsenal.
I am always on the search for a new recipe, especially a casserole that I can make ahead and leave in the fridge until I want to make it. This recipe I would say is a creation of mine. I got the inspiration from a Better Homes and Gardens Recipe but I changed it…. A lot and I wouldn’t even consider it the same recipe. Especially because the original one was the light recipe. When you read the ingredients you will realize this is not a particularly light recipe.
My favorite casseroles are ones that incorporate veggies, protein and carbs because then I don’t have to make anything extra. If I don’t have time, no side dishes are needed and this Beef and Biscuit Casserole fits the bill. The best part of this is, you can change the veggies depending on what you have in your garden at that time, what is in the sale section of the grocery store or whatever you are in the mood for!
Farmer approved, father in-law approved, even Grandma Faist approved. Made this last night and it was a huge hit. From all the breakdowns, to our well having to be fixed it was a busy last 3 days. This was a hit, Ashley!
Yay! I’m so glad everyone liked it. Hopefully all of your house fixes are done.
I have just a bit of asparagus leftover and this will be the perfect way to use itup! Thanks for sharing it over at Country Fair Blog Party!
You are so welcome! You will have to let me know how you like it.