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Beef ’n’ Biscuit Casserole

Beef and biscuit casserole in a white dish, on a multi-colored table cloth
Photo Credit
S. Perreault
The Editors
Yield
4 to 5 servings
Category
Meat
Course
Main Dish
Credit
Bill Pahl Handel Society, Dartmouth College
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
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This hearty Beef ’n’ Biscuit Casserole will be gobbled right up! A creamy, cheesy chili mixture baked between biscuit layers, it’s a great supper to rustle up during the week, when time is short and everyone’s starved. The rare leftovers are excellent, too.

Ingredients
1 pound ground beef
1/2 cup chopped onion
1/4 cup diced green bell pepper
1 can (8 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic salt
1 can (8 ounces) refrigerator buttermilk biscuits
1-1/2 cups grated cheddar cheese, divided
1/2 cup sour cream
1 egg, slightly beaten
Instructions

Preheat oven to 375°F. Get out an 8x8- or 9x9-inch baking dish.

In a nonstick skillet, brown ground beef with onions and peppers. Drain grease. Stir in tomato sauce, chili powder, and garlic salt. Let simmer.

Separate biscuit dough into 10 biscuits; split each in half. Press 10 biscuit halves over the bottom of the baking dish.

In a bowl, mix 1/2 cup of cheddar with sour cream and egg. Remove meat mixture from the heat and stir in sour cream mixture. Spoon over biscuit halves in baking dish. Arrange remaining biscuit halves on top. Sprinkle with remaining 1 cup of cheddar.

Bake for 25 to 30 minutes, or until golden brown.

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The Old Farmer's Almanac Editors

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Comments

Susan (not verified)

6 years 5 months ago

I've been making this recipe for over 40 years and it's a classic for me. I got the recipe with my utility bill and it was called "Beefed Up Biscuit Casserole" but the recipe I have calls for green chilies instead of bell peppers. I use roasted chilies in this recipe and it really gives it a nice flavor. Sometimes I will also add a little Chipotle Chili powder or Cayenne powder to give it a bit more spice.

Karen Galloway (not verified)

9 years 8 months ago

This is an oldie but goldie! I first saw it published in the Sunday newspaper supplement in the early 1970's, and still have it. It's my husband's favorite!

charlielinn (not verified)

14 years 8 months ago

This is real "comfort food"...but a nice variation is mixing "white cornbread" batter
and baking the filling between two layers of this batter!!..if ya add a little chili powder, it becomes " south of the border " good!! charlielinn CA