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  • Writer's pictureJenn Clayton

Beef & Veggie Biscuit Bake

Healthy and filling casserole full of veggies & protein!!

Full of veggies but you'd never know! Serious comfort food that's WW friendly!!

Full recipe in YouTube video below


12 ounces canned Biscuits- halved

2 1/2 cups sliced Carrots- about 5 medium

2 teaspoons Oil

1 teaspoon dried Thyme

1/4 teaspoon Pepper

1 pound 93% ground Beef

1/2 cup chopped Onion- 1 medium

5 teaspoons Butter

3 tablespoons All Purpose Flour

1/4 teaspoon salt

1 cup Fat Free Milk

3/4 cup Water

4 ounces Mushrooms- chopped

12 ounces Brussel Sprouts- halved

Preheat oven to 425. Spray a 2-quart casserole with nonstick cooking spray. Line a baking sheet with foil and spray with nonstick cooing spray. add carrots and brussel sprouts to sheet pan and drizzle oil over veggies and toss with Thyme. Roast for 20-25 minutes.

Meanwhile, in a large skillet, cook ground beef and onions until browned. Drain and set aside.

In the same skillet, add butter. Once melted, add garlic and cook until fragrant. Whisk together the flour & salt. Add half to the skillet and stir to combine. Gradually add milk and water and the rest of the flour mixture. Allow to simmer, stir constantly until thickened. Stir in roasted veggies, meat mixture and mushrooms. Warm through.

Spoon hot mixture into baking dish and smooth out. Cut biscuits in half and top the meat mixture. Bake uncovered for 12-15 minutes until mixture is bubbly and biscuits are browned.

6 Servings:

7sp (all plans)

359 Calories

Recipe inspiration from

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