How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Vegetable Beef Biscuit?

You need 8 ingredients. The key ingredients include: 1 1/2 lb. ground beef, 1 (10 3/4 oz.) can Campbell's condensed golden corn soup, 1 (10 3/4 oz.) can Campbell's condensed tomato soup, 3/4 c. water, and more.

Is Vegetable Beef Biscuit suitable as baking & desserts?

Yes, Vegetable Beef Biscuit falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Vegetable Beef Biscuit?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegetable Beef Biscuit Recipe

Name: Vegetable Beef Biscuit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. ground beef; 1 (10 3/4 oz.) can Campbell's condensed golden corn soup; 1 (10 3/4 oz.) can Campbell's condensed tomato soup; 3/4 c. water; 1 (15 oz.) can Veg-All mixed vegetables, drained; 1 Tbsp. French's Worcestershire sauce; 1 (7 1/2 oz. or 10 oz.) pkg. refrigerated biscuits; 1/2 c. Cheddar cheese

Vegetable Beef Biscuit – a delicious recipe with ground beef, Campbell's condensed golden corn soup, Campbell's condensed, water, mixed vegetables, Worcestershire sauce. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

1 1/2 lb. ground beef
1 (10 3/4 oz.) can Campbell's condensed golden corn soup
1 (10 3/4 oz.) can Campbell's condensed tomato soup
3/4 c. water
1 (15 oz.) can Veg-All mixed vegetables, drained
1 Tbsp. French's Worcestershire sauce
1 (7 1/2 oz. or 10 oz.) pkg. refrigerated biscuits
1/2 c. Cheddar cheese

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
582 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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