Beef Stew Casserole

 

2

tablespoons olive or vegetable oil

1

lb boneless lean beef round steak (1/2 inch thick), cut into 1-inch pieces

1/2

teaspoon dried thyme leaves

1/8

teaspoon pepper

2

cups Green Giant® frozen mixed vegetables (from 1-lb bag)

2

cups refrigerated diced cooked potatoes with onions (from 20-oz bag)

1

can (14.5 oz) diced tomatoes with roasted garlic and onion, undrained

1

jar (12 oz) beef gravy

1

jar (4.5 oz) Green Giant® sliced mushrooms, drained

1

can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk flaky biscuits

• 1 Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add beef; sprinkle with thyme and pepper. Cook 5 to 7 minutes, stirring occasionally, until beef is browned.
• 2 Meanwhile, in large bowl, mix remaining ingredients except biscuits and parsley.
• 3 Stir beef into vegetable mixture. Pour into ungreased 13x9-inch (3-quart) glass baking dish.
• 4 Cover dish with foil. Bake 28 to 30 minutes or until bubbly around edges.
• 5 Cut each biscuit into 4 pieces. Place biscuit pieces evenly on beef mixture, leaving space between pieces. Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown. Sprinkle with parsley.