Ground Beef Pot Pie Casserole (Print Version)

Creamy casserole with ground beef, potatoes, mixed vegetables, and cream of mushroom soup, topped with Cheddar Bay biscuit mix and baked until golden.

# Ingredients:

→ For the Filling

01 - 1 lb ground beef
02 - 1 yellow onion, diced
03 - 3 to 4 cloves garlic, minced
04 - 1 tablespoon Mrs. Dash Original Seasoning Blend (or a mix of garlic powder and onion powder)
05 - 1/2 teaspoon black pepper
06 - 1/4 teaspoon dried thyme
07 - 1 tablespoon Worcestershire sauce
08 - 2 medium yellow potatoes, chopped into bite-sized pieces
09 - 12 oz bag frozen mixed vegetables, thawed
10 - 2 (10.5 oz) cans cream of mushroom soup

→ For the Cheddar Bay Biscuit Topping

11 - 11.36 oz box Red Lobster Cheddar Bay Biscuit Mix
12 - 1/2 cup shredded cheddar cheese
13 - 1 cup milk or water
14 - 3 tablespoons melted butter
15 - Seasoning packet from biscuit mix

# Instructions:

01 - Preheat your oven to 425 degrees.
02 - Brown the ground beef with the diced onion and minced garlic in a large skillet over medium heat. Drain the excess grease if needed.
03 - Add the Mrs. Dash seasoning, black pepper, dried thyme, and Worcestershire sauce. Mix well.
04 - Microwave the chopped potatoes for 5 minutes (or you can boil them). This speeds up the cooking time in the oven and prevents the biscuits from burning. Add the potatoes to the meat mixture along with the thawed mixed vegetables and both cans of cream of mushroom soup.
05 - Mix everything well and taste to see if you need more seasoning. Spread the mixture into a 9x13 inch baking dish.
06 - Stir together the biscuit mix, shredded cheddar cheese, and milk or water until combined. Drop by spoonfuls onto the meat mixture and spread it out evenly to cover.
07 - Bake for about 15 minutes, or until the biscuit topping is golden brown and the edges are bubbly.
08 - Mix the seasoning packet with the melted butter and brush it on top of the hot biscuits. Serve hot and enjoy this cozy comfort food!

# Notes:

01 - Pre-cooking the potatoes in the microwave is key - it ensures they're tender and prevents the biscuits from burning.
02 - You can use ground turkey or chicken instead of beef.
03 - Any cream soup works - try cream of chicken, celery, or potato if you prefer.
04 - Water can replace milk in the biscuit mix if that's what you have on hand.
05 - Store leftovers in an airtight container in the fridge for up to 3 days.
06 - You can make the meat mixture and freeze it for up to 3 months. Thaw to room temperature before baking with the biscuit topping.

Back