4-Ingredient Amish Biscuit Beef Casserole Directions:
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch glass casserole dish with cooking spray.
Crumble the 96% lean ground beef evenly into the bottom of the casserole dish, breaking it into small, loose pieces so it cooks evenly.
In a medium bowl, whisk together the reduced-fat condensed cream of mushroom soup and milk until smooth and pourable.
Pour the soup mixture evenly over the raw ground beef, spreading it gently so the beef is mostly covered.
Open the refrigerated biscuit dough and separate the 8 biscuits.
Arrange the biscuits evenly over the beef and gravy mixture so the casserole naturally divides into 8 biscuit-topped servings. Leave a few small spaces between the biscuits where the gravy can bubble through.
Bake uncovered for 30 minutes.
Check the biscuits. If they are browning too quickly, loosely cover the dish with foil. Continue baking for another 10–15 minutes, until the biscuits are golden and the beef reaches 160°F (71°C).
Let the casserole rest for 5–10 minutes before serving so the gravy settles.
Spoon into shallow bowls or onto plates, making sure each serving gets 1 biscuit with beef and gravy.
WW Points Calculation
96% lean ground beef, 1 1/4 pounds: 15.00 points
Reduced-fat condensed cream of mushroom soup, 10.5 ounces: 5.00 points
Unsweetened plain almond milk, 1/2 cup: 0.00 points
Reduced-fat refrigerated biscuit dough, 8 biscuits: 32.00 points
Points Information
Total Points: 52.00 points
Servings: 8 servings / 1 biscuit-topped serving
Points per serving: 6.50 points
Nutrition Information
Calories: 255
Protein: 22 g
Carbohydrates: 22 g
Fat: 9 g
Fiber: 1 g
Sugar: 4 g
Sodium: 610 mg
I'm waiting for your comments! Enjoy!
