Veggieburger Biscuit Casserole

Hamburger casserole was one of the quick dinners that my mom would often throw together when my dad was away on business. That or fish sticks or pierogies.  Sometimes my Nana’s biscuit topping would turn out gooey and under cooked. That may be delicious to some people (ahem A. Hoang ahem) but to this lady it ‘aint. My mom figured out a way to make the biscuit topping cook perfectly by making sure the base is very hot first. Ingenious!

I decided to add in a bunch more vegetables to this recipe including baby spinach to fool myself that I am not just eating this for the biscuit topping. I’m not, OKAY!

Mmmm…biscuits.

1 package of Yves Veggie Ground Round (or equivilent)

1 onion, chopped

1 c. diced carrots

1 red pepper

1 tsp. mustard

3/4 c. frozen peas

2 c. fresh baby spinach

1  1/2 c. tomato soup

1/3 c. organic Earth Balance

2 1/2 c. Original Bisquick Mix

2/3 c. almond milk

Preheat oven to 350°F.

Heat a splash of olive oil in a medium frying pan. Brown the ground round, the onion and the carrots. Cook until the carrots have softened.

Transfer it all to a  casserole dish and add mustard, peas, spinach and tomato soup.

Cook covered in the oven for 30 minutes.

While the base is cooking, mix the Earth Balance, Bisquick mix and almond milk in a medium bowl until a soft dough forms.

After 30 minutes top the base with Bisquick dough and bake for another 30 -45 minutes. The biscuit should be set and not gooey.

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