Adding Vegetables To Your Gravy And Biscuit Casserole

Ingredients

2 boxes Jiffy cornbread mix

Ingredients:

2 packing containers Jiffy cornbread mix

1 (10.75 ounce) can cream of celery soup

1 (10.75 ounce) can cream of celery soup

1 (10.seventy five ounce) can cream of mushroom soup

To add greens to an present gravy and biscuit casserole, you can sauté them in a pan with butter until softened after which stir them into the casserole before baking. Some vegetables that pair nicely with gravy and biscuits embrace:

• Roasted or sautéed mushrooms
• Diced carrots
• Sliced green beans
• Chopped broccoli or cauliflower
• Peas
• Corn
• Sautéed onions or peppers

You also can add a can of cream of mushroom soup to the casserole to offer it a richer taste and add extra liquid, but this isn’t at all times essential. If you do add cream of mushroom soup, be certain to stir it nicely to include it into the casserole.

Once you might have added your desired greens and stirred them into the casserole, bake it in accordance with the recipe directions until heated through and bubbly.

Here is a pattern recipe for a gravy and biscuit casserole with vegetables:

Ingredients:

• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped mushrooms
• 1 (10 ounce) package deal frozen peas and carrots, thawed
• 1 (10 ounce) can refrigerated biscuit dough

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. In a large bowl, mix the cream of mushroom soup, milk, cheddar cheese, onion, green pepper, mushrooms, and peas and carrots. Stir until well mixed.
3. Roll every biscuit right into a ball and place in the backside of a greased 9×13 inch baking dish.
4. Pour the soup combination over the biscuits.
5. Bake for 30-35 minutes, or till the biscuits are golden brown and the casserole is effervescent.

1 cup milk

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1/2 cup chopped onion

– half cup chopped onion

1/2 cup chopped green pepper

Green pepper provides color, crunch, and nutrients to this casserole. If you do not have green pepper available, you can substitute red or yellow bell pepper.

1/2 cup chopped celery

Ingredients:

1/2 cup chopped celery

1/2 cup frozen peas

– 1/2 cup frozen peas

1/2 cup shredded cheddar cheese

To give a slightly sharp flavor to the casserole, half cup of shredded cheddar cheese is used.

1/4 cup finely chopped recent parsley

– 1/4 cup finely chopped contemporary parsley

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

2. In a big bowl, combine the cornbread mix, celery soup, mushroom soup, milk, onion, green pepper, celery, peas, cheese, and parsley. Mix well.

Instructions:

2. In a big bowl, combine the cornbread mix, celery soup, mushroom soup, milk, onion, green pepper, celery, peas, cheese, and parsley. Mix well.

3. Pour the batter into the ready baking dish.

3. Pour the batter into the ready baking dish.

4. Bake for 30-35 minutes, or until the casserole is ready and bubbly.

To prepare the casserole, preheat your oven to 350°F (175°C). In a large mixing bowl, mix the ground beef, sautéed greens, cream of mushroom soup, cream of celery soup, water, salt, and pepper. Stir until well combined.

Pour the mixture right into a 9×13 inch baking dish. Top with the biscuit dough, separating the biscuits into individual items and inserting them evenly over the beef combination.

Bake for 30-35 minutes, or till the casserole is about and bubbly.

Remove from the oven and let cool for a few minutes before serving.