Preheat your oven to 375°F (190°C).

In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.

Add the diced onion and cook for about 3-4 minutes until it becomes translucent.

Stir in the frozen mixed vegetables and cook for an additional 2-3 minutes.

Add the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper to the skillet. Stir until well combined and simmer for 5 minutes.

Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese, mixing until it’s melted and evenly distributed throughout the beef mixture.

Open the biscuit dough and separate it into individual biscuits. Flatten them slightly with your hand for easier placement.

Pour the beef mixture into a greased 9×13 inch casserole dish. Arrange the biscuit dough on top of the beef mixture, leaving a little space between each biscuit.

Sprinkle the remaining cup of shredded cheddar cheese evenly over the biscuits.

Place the casserole in the preheated oven and bake for about 25 minutes, or until the biscuits are golden brown and cooked through, and the cheese is bubbly.

Allow the casserole to cool for a few minutes before serving.