Vegetable Beef and Buscuit Casserole

From:Austin Te Brink-Class of 2011

1½ pounds ground beef 1 can creamed corn or cream of mushroom soup 1 can condensed tomato soup ⅓ cup water 15 ounce can Veg-All, drained 1 Tablespoon Worcestershire sauce 4 ounces Velveeta, chunked 1 cup shredded cheddar cheese 1 pkg. refrigerated biscuits
  1. Brown beef and drain
  2. Stir in soups, water, mixed vegetables and Worcestershire.
  3. Spoon into 3 quart baking dish. Bake at 400 for 10 minutes or until hot and bubbling.
  4. Cut biscuits into quarters. Remove dish from oven and stir. Arrange bisects on hot beef mixture. Top with cheese. Bake 10 minutes or until bisects are golden brown.
Serves 6