Beef ’n’ Biscuit Casserole

Beef and biscuit casserole in a white dish, on a multi-colored table cloth
Photo Credit
S. Perreault
The Editors
4 to 5 servings
Bill Pahl Handel Society, Dartmouth College
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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.

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

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

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

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

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