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Preheat oven to 425°F. Coat a 2-quart square or oval baking dish with cooking spray; set aside. Line a large rimmed baking sheet with foil. Place Brussels sprouts and carrots on the prepared pan. combine oil, thyme and pepper In a small bowl. Drizzle over vegetables; toss to combine. Spread vegetables in a single layer on baking sheet. Roast, uncovered, for 20 to 25 minutes or until vegetables are browned and tender, stirring once.
Meanwhile, cook meat and onion in a large skillet over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Remove from pan; drain. Set aside.
In the same pan, melt butter over medium heat. Stir together flour and salt In a small bowl; carefully add about half of the flour mixture to the milk, whisking until smooth. Add the remaining flour mixture to the melted butter, whisking until well mixed. Add the flour-milk mixture and the water all at once to the butter mixture in the pan. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in mushrooms, roasted vegetables and cooked meat mixture; heat through.
Spoon meat-vegetable mixture into the prepared baking dish. Top with the biscuits. Bake for 12 to 15 minutes or until biscuits are golden brown and casserole is bubbly.