| 1 | Directions: combine the first 3 ingredients in a bowl; stir well. |
| 2 | Gradually add water and next 2 ingredients, stirring with a wire whisk until blended; set aside. |
| 3 | Cook the onion and beef in a large saucepan coated with cooking spray over medium-high heat until browned, stirring to crumble; drain in a colander. |
| 4 | Return beef mixture to pan. |
| 5 | Add parsley and next 5 ingredients; stir well. |
| 6 | Add broth mixture; cook over medium heat for 15 minutes or until thickened, stirring constantly. |
| 7 | Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. |
| 8 | Carefully split biscuits in half horizontally, and place over beef mixture. |
| 9 | Bake at 400 °F for 10 minutes or until biscuits are lightly browned. |
| 10 | Make-ahead tips: you can assemble the casserole ahead of time, without thawing the frozen vegetables and omitting the biscuits; cover and freeze. |
| 11 | Thaw frozen casserole overnight in refrigerator; let stand at room temperature 30 minutes. |
| 12 | Top with biscuits; bake as directed. |
| 13 | Nutritional info: calories 293 (21% from fat); protein 23.4g; fat 6.8g (sat 2.1g, mono 2.4g, poly 0.6g); carb 37.6g; fiber 0.9g; chol 59mg; iron 2.9mg; sodium 778mg; calc 91mg reprinted from cooking light website: http://www.cookinglight.co |
