This classic stick-to-your-ribs Beef and Biscuit Casserole is the ideal flavorful meal for a weeknight dinner or busy weekend. Beef, carrots, potatoes, peas, corn, and green beans, topped with deliciously fluffy biscuits come together in a cozy harmony.
I love it when a delicious meal comes together with a no-fuss attitude. Beef and Biscuit Casserole is one of those recipes that’s perfect for using up a Sunday Pot Roast. Or even starting the meat from scratch in the Instapot and using a bag of frozen organic mixed vegetables if need be, and the choice is yours.
This recipe for Beef and Biscuit Casserole is one of the family’s favorite fall/winter casseroles. This casserole was made from a leftover Pot Roast, a super quick stew, and canned biscuits, then baked in the oven. Of course, if you want, you can take the long road as I used to, by making your biscuits but it’s not necessary to do so.
Simple and to the point is always best on a crazy weeknight or weekend. Trust me, and there is no sense in making things harder on yourself when it comes to dinner. I want you to be able to focus on spending more quality time with the spouse and loved ones enjoying life.
I bet you are thinking, what can I do to make the recipe if I do not have leftover pot roast from dinner? No biggie, use either tender cuts of beef such as steak or even make the casserole more budget-friendly by using cooked lean ground beef. The sky is the limit. This recipe is relatively forgiving. So you can relax and enjoy your meal without worry.
What is the best thing to do if you don’t have leftover Pot Roast?
Use any fresh or leftover beef, such as steak or other tender cuts of meat.
Use well-seasoned cooked lean ground beef
Cook stewing meat in the Instapot- It takes about 20 minutes.
Frequently asked questions about Beef and Biscuit Casserole
What about the Veggies? You can use all organic fresh vegetables or locally grown if you desire in this casserole, I generally buy a bag of organic frozen veggies that contain a mix of carrots, peas, green beans, and corn. Then I wash up a few potatoes and dice them up if I don’t have any leftover potatoes from the Pot Roast. If you do that you will want to steam them a few minutes.
Can I use Homemade Biscuits? You sure can make homemade biscuits if you prefer. However, this recipe is all about being in and out of the kitchen without drama and undue stress. So feel free to use a can of quality biscuits and enjoy a little extra free time.
The Beef and Biscuit Casserole calls for two envelopes aka packages of gravy mix, but you can feel free to make a homemade slurry with cornstarch or use all-purpose flour to make a Roux if desired for your recipe.
Look how amazingly comforting this Beef and Biscuits Casserole is! Can you taste it yet? It’s the perfect meal all in one Baking Dish. If you love Beef Stew trust me when I say, you are going to be in heaven eating this casserole. It’s hearty comfort food at its best.
Ingredients for Beef and Biscuit Casserole
Two envelopes Brown Gravy Mix
Freshly ground pepper
Leftover roast, tender cuts of meat, or browned lean ground beef
Organic frozen mixed vegetables
Freshly Ground Pepper
Beef and Biscuit Casserole
- 2 Envelopes of Brown Gravy Mix
- 3½ cups Beef Stock
- 1 dash Worcestershire Sauce
- 2-3 cups Leftover Pot Roast may also use other cuts of cooked beef in the recipe.
- 1 pound Organic mixed vegetables corn, peas, green beans, carrots
- 2 large Cooked Potatoes diced in small dices
- 1 Bay Leaf
- Kosher salt to own taste
- Freshly Ground Black Pepper to own taste
- 1 can Biscuits will need 8 biscuits- use thinner biscuits or cut
- Preheat oven to 400°
- In a large saucepan, combine brown gravy mix and beef stock until smooth. Bring to a boil; cook and stir for 2-3 minutes or until the gravy have thickened. Stir in the leftover pot roast, Worcestershire sauce, organic frozen vegetables, cooked diced potatoes, and season well with a bay leaf, Kosher salt, and freshly ground black pepper to own taste. Cook 10-15 minutes.
- Transfer to a large greased rectangular glass baking dish. Top with the canned biscuits. Bake, uncovered, at 400° for 16-18 minutes or until the biscuits are golden brown and cooked through ( use thinner biscuits for the best quality)
- Remove from oven and rest for about 5 minutes before serving.
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