Saucy Beef and Vegetable Casserole

I love this recipe and make it all the time! The only change I make (which is kind of a big one), is that I top it with mashed potatoes vs. the flour mixture. It makes it more like a shepherd’s pie, and my family loves it!

Didn’t like it !

Somewhat time consuming but I had the time. The only thing I would recommend is to NOT cover the dish at the end. It was runny and anemic looking. I ended up cooking about 15 mins more uncovered to brown up the crust. I also added more milk to the batter to make it more pourable.

I doubled the salsa due to no tomato soup and did not use corn. I will use four times the zucchini next time. I did not add salt.

Literally signed up to say this is the best meal ever. I will probably get junk mail now but it’s still worth it because it’s that good (and it’s good for you). I sometimes make a half portion but with the full portion of beef, which for a smaller party, everyone is satisfied. No need for a side dish as it includes your vegetables, starch, and protein; a side salad and a solid desert tops it off though.

I made it exactly as written. It was too salty to even eat. I think it would be delicious but next time I make it I wouldn’t add any salt at all.

this Is pretty good i added carrots, potatoes, and bell pepper to the mix. i also didn’t have marajom or sour cream so i just made busquick and added cheese for the topping. will need to make more of the inside the next time.

double the meat for more protein!! Then perfect ratio of carb to protein. And DELICIOUS!!

Pretty good! It took a bit longer than the directions said to get the biscuit dough to cook all the way through. The biscuits also soaked up a LOT of the beef mixture – next time I think I’ll make some more of it to even the ratio. It also needed a bit more salt and maybe some more garlic. Overall, good, and definitely going in the recipe book!

I used Campbell’s “All Natural Tomato Basil Soup” instead of condensed because I avoid high fructose corn syrup, added peas and carrots to the vegetables. Reminded me a lot of an American version of Shepherd’s Pie but bread topping instead of mashed potatoes.

This was just ok for me. Pretty bland, but could be good spiced up a bit. I try to make by the recipe first. Little too much toppping for the amount of stuff. If I make again, will tweak with spices for sure. Thanks for recipe.

My Hubby LOVED it….particularly the topping. I did drop the marjoram and substitute in cayenne pepper and cumin….

Liked this. It came out tasting like a sloppy joe but with a delicious topping (which makes it more filling). Quite a cozy dish but requires a bit of effort. I can totally see how this would be an amazing dish to hide veggies in for kids.

It was ok, but nothing memorable….. I would not make it again. I followed the recipe to a tee. No one would eat the left overs. Ended up throwing out about half of it.

This was very good. I had shredded some zucchini that I had from my garden this summer and put it in the freezer. So I was happy to see that this recipe called for shredded zucchini. I made it twice so far. The first time, not enough meat mixture for the pan size and I must of did something wrong with the topping because it came out flat. The second time I made it in a smaller pan and made the Bisquick Cheddar Garlic Biscuit recipe as another review mentioned and pre cooked them a little before putting on top. I melted some butter and added a little garlic powder and some parsley and brushed it on top of the biscuits and put it under the broiler for a few minutes then added a little shredded cheese on the top. Other than that left everything the same. It came out fantastic and everyone loved it. I think the meat mixture would be good used in other ways too.

we loved it! I added mushrooms just because I had some leftover from my CSA.

I made this as exactly as it was shown. Next time I am skipping the corn, I think it took away from the meal. Also, I covered the dish to bake it and the dough stuck after checking it at 25 minutes. I took off the foil and finished it baking it that way. Next time, I will not cover it at all. Anxious to try again!

I was pleasantly surprised by this recipe. I left out the zucchini because it didn’t look good at the market and the original poster said it is good with or without. Without thinking I added the entire teaspoon of salt to the meat mixture which was a mistake since there wasn’t as much filling. So it was a little salty. I usually don’t care for savory recipes with biscuit or pastry topping but I liked this because the topping did not seem soggy at all. And the filling stayed moist without being runny. good addition to my weeknight dinner rotation. thanks for the recipe.

This is a good recipe . . . my kids are in their early twenties, they and some of their friends loved this recipe. I had them help make it; the neighbor boy across the street was so impressed he asked for the recipe, and then made it with his dad the next day. He said the topping didn’t puff up as much as mine, I told him to add extra flour next time. I added extra flour to mine (1/4c); until the mixture was a little thicker than a standard pancake mix would look like. It would be very easy to play around with the hamburger mixture adding things like black beans, but the only thing I did different was add shredded carrots in place of zucchini. Additionally, did you know that you can substitute white vinegar in place of cream of tartar? It is made from tartaric acid and half neutralized with potassium hydroxide. This process transforms it into a salt. Grapes are the only significant natural source of tartaric acid, and cream of tartar is obtained from sediment produced in the process of making wine. White vinegar or lemon juice, in the ratio of 3 times the amount of cream of tartar called for, will provide the right amount of acid for most recipes.

My family really liked this recipe. The spices give the meat a nice flavor.

We loved this recipe!!!