Vegetable Beef and Biscuit Casserole

When my youngest child was born, my dear elderly friend brought this meal over. When I asked her for the recipe, she laughed and said she hadn't used one. My cute hubby wanted me to try and make it so here is my version.

1 lb. lean ground beef
1 onion, chopped
1 tsp. Worcestershire sauce
2 tsp. granulated beef bouillon
1 tsp. salt
¼ tsp. pepper
6 medium carrots, peeled and cut into bite size pieces
4 potatoes, peeled and cut into bite size chunks
6 Tbsp. butter or margarine
6 Tbsp. flour
1 tsp. salt
¼ tsp. pepper
3 cups milk
1 can refrigerator biscuits

Brown ground beef until no longer pink. Add chopped onion and sauté. Stir in Worcestershire sauce, beef bouillon, salt and pepper. Keep beef mixture covered on low heat.

In a separate pan combine carrots and potatoes with about ½ cup water. Bring to a boil and cook on medium low for about 15 minutes or until soft. Drain vegetables.

WHITE SAUCE:
In a microwave safe bowl, melt butter or margarine. Stir in flour, salt, and pepper. Add one cup of milk and stir until smooth. Stir in remaining milk. Microwave until thickened (about 5 minutes give or take), stirring every one to two minutes. Add thickened white sauce to meat mixture and stir together.

When vegetables are done, combine drained vegetables with warm meat mixture and white sauce. Spread in greased 9x13 inch pan. Separate and flatten biscuits. Arrange biscuits on top of casserole. Bake at 425 degrees F. for 10 minutes or until biscuits are golden brown.

*You can add chopped celery, chopped green bell peppers, or anything else that sounds good to the beef mixture when you add the onions.