Retro Ground Beef Casserole with Biscuits

Recipe View Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch glass baking dish with cooking spray. (5 minutes)

Recipe View Heat canola oil in a large sauté pan over medium-high heat. Add chopped carrots, onions, and celery. Sauté until the onions are translucent and the vegetables are slightly softened, about 5-7 minutes.

Recipe View Meanwhile, in a separate large skillet, heat over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and crumbly, about 5-7 minutes. Drain off any excess grease.

Recipe View Move the browned beef to one side of the skillet. Add butter to the skillet and let it melt over medium heat. Whisk in the flour, a little at a time, until fully incorporated and a smooth paste forms. This is your roux. Gradually whisk in the milk, ensuring there are no lumps. Then, stir in the beef broth. Add the sautéed vegetables, garlic salt, onion powder, garlic powder, and black pepper. Bring the mixture to a simmer, then cover and remove from the heat. (10 minutes)

Recipe View In a mixing bowl, combine the baking mix and buttermilk. Stir until just combined – do not overmix. The dough should be soft. Transfer the dough to a lightly floured surface (or a piece of waxed paper). Gently roll the dough to 1/2-inch thickness. Use a 2 1/2-inch round biscuit cutter (dipped in baking mix to prevent sticking) to cut out the biscuits. (10 minutes)

Recipe View Pour the beef and vegetable mixture into the prepared baking dish. Arrange the biscuits evenly over the top of the beef mixture. (5 minutes)

Recipe View Bake in the preheated oven until the biscuits are golden brown and the filling is bubbly, about 24-25 minutes.