BISCUIT-TOPPED HEARTY STEAK PIE
1 1/2 pounds top round steak, cooked and cut in 1-inch cubes
1 (9 oz.) package frozen baby carrots
1 (9 oz.) package frozen peas and pearl onions
1 large baking potato, cooked and cut in 1/2-inch pieces
1 (18 oz.) jar home-style brown gravy
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1 (10 oz.) can refrigerated flaky buttermilk biscuits
Preheat oven to 375 degrees F. Spray 2-quart square casserole with nonstick cooking spray.
Combine steak, frozen vegetables and potato in prepared dish. Stir in gravy, thyme and pepper.
Bake, uncovered, 40 minutes. Remove from oven. Increase oven temperature to 400 degrees F.
Top with biscuits and bake 8 to 10 minutes or until biscuits are golden brown.
Servings: 6
Source: Favorite Brand Name Recipes: Best-Loved Casseroles
1 1/2 pounds top round steak, cooked and cut in 1-inch cubes
1 (9 oz.) package frozen baby carrots
1 (9 oz.) package frozen peas and pearl onions
1 large baking potato, cooked and cut in 1/2-inch pieces
1 (18 oz.) jar home-style brown gravy
1/2 teaspoon dried thyme leaves
1/2 teaspoon black pepper
1 (10 oz.) can refrigerated flaky buttermilk biscuits
Preheat oven to 375 degrees F. Spray 2-quart square casserole with nonstick cooking spray.
Combine steak, frozen vegetables and potato in prepared dish. Stir in gravy, thyme and pepper.
Bake, uncovered, 40 minutes. Remove from oven. Increase oven temperature to 400 degrees F.
Top with biscuits and bake 8 to 10 minutes or until biscuits are golden brown.
Servings: 6
Source: Favorite Brand Name Recipes: Best-Loved Casseroles
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