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Meatless Monday Recipe for 10/21/13: Beef-ish Cheesy Biscuit Casserole

Beef-ish Cheesy Biscuit Casserole

Beef-ish Cheesy Biscuit Casserole

What’s that sound? Shhhh . . . do you hear it? It’s the sound of comfort food calling. As the mercury drops, our need for soothing, comforting food rises. If I could roll around in a blanket of thick sliced roasted chicken with mashed potatoes and gravy, I would. Yes, that’s how I would live my life. Since that lovely prospect is virtually impossible, I’ll go for the next best thing in comfort: food. Now, I don’t normally turn to food for solace; I do, however, make a beeline for it (and I move like an Olympic sprinter, let me tell you…) when there’s an empty void in my stomach that’s yearning, dare I say growling, to be filled. At this chilly time of the year, a hot plate heaping with stuff is just the ticket.

This weeks’ Meatless Monday recipe turns to faux meat for a helping hand in the kitchen. Once again, I’ve turned to my trusted companion, Gardein, and have come up with a soothing dish I call Beef-ish Cheesy Biscuit Casserole. Now, in all honesty, the photograph may not do this dish ample justice; however, for me, this one is a keeper. I hope you enjoy it as much as my husband and I did. Enjoy!

four forks

Beef-ish Cheesy Biscuit Casserole

(serves 6-8)

  • 2 teaspoons olive oil
  • 2 bags (9 ozs. each) Gardein Beefless Tips
  • Lipton Beefy Onion soup mix OR your favorite seasonings
  • 1 1/4 cup vegetable stock, divided
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 1 cup baby carrots, chopped
  • 2/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen peas

Biscuit Topping

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1 cup shredded sharp cheddar cheese

Preheat the oven to 350º F.

In a large nonstick skillet, heat olive oil over medium heat. Add the frozen beefless tips. Season tips with dry soup mix or your seasonings; add 1/4 cup of vegetable stock and simmer for 8 minutes. Remove the beef pieces to a plate. Add the butter to the skillet and melt. Add the chopped onion and carrots. Cook for 5 minutes, stirring often, until the veggies are crisp tender but not cooked through all the way. Stir in the flour and whisk the mixture together, cooking over medium heat until the flour starts to turn golden, about 1-2 minutes. Slowly add in the remaining 1 cup vegetable broth, whisking to eliminate any lumps of flour on the vegetables. Continue adding the chicken broth and whisking; repeat with the milk. Add the salt and pepper. Bring the mixture to a simmer, stirring constantly, and cook until slightly thickened, 4-5 minutes. IF THE CONSISTENCY IS NOT THICK ENOUGH FOR YOU, THICKEN IT WITH A LIQUID MIXTURE OF COLD WATER AND CORN STARCH. Stir in the frozen peas and beefless tips and mix together. Transfer the mixture to a 9X13-inch baking dish and top with biscuits (see recipe below).


Combine the flour, baking powder and salt in a medium bowl. Next, stir in the eggs, milk and cheese. Mix until just evenly moistened. Drop small (roughly tablespoon-size) portions of the dough onto the top of the mixture. Bake for 35-40 minutes or until the biscuits are golden brown and cooked through.

The cheesy biscuit landscape...

The cheesy biscuit landscape…


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