Last week I made this quick and tasty casserole for dinner. There was enough leftovers for the whole week!
1 1/3cups Original Bisquick® mix (I actually used the healthy heart Bisquick and it turned out well)
1/4 cup water
2 eggs cups s
1 1/2 shredded Cheddar cheese (6 ounces)
1 pound ground beef
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup Green Giant® Valley Fresh SteamersTM frozen mixed vegetables
1. Heat oven to 400oF. Spray 13×9-inch pan with cooking spray. Stir Bisquick mix, water, eggs and 1 cup of the cheese in medium bowl; spread in pan.
2. Cook beef in 10-inch skillet over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in soup and vegetables; heat until hot. Spread over batter in pan.
3. Bake 23 to 25 minutes or until edges are light golden brown. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 3 minutes longer or until cheese is melted.
(Makes 8 servings)
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