Beef 'n' Biscuit Casserole

Recipe for Beef ’n’ Biscuit Casserole
Photo: SP / CQ


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 ½ 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.


4 to 5 servings

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Beef Biscuit Casserole

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.

This is an oldie but goldie!

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!

This is real "comfort

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