Biscuit Topped Beef Corn Casserole Recipes

BISCUIT-TOPPED BEEF AND CORN CASSEROLE

Steps:

• Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
• In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
• Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

BISCUIT-TOPPED CORNED BEEF CASSEROLE

Steps:

• Melt butter in a large saucepan, and cook onion at medium heat until tender; remove from heat.
• Stir in flour, salt, Worcestershire sauce and pepper.
• Gradually add the milk, stirring well.
• Bring to a boil, and stir for two minutes, or until thickened and bubbly.
• Mix in the potatoes, corn and corned beef.
• Transfer to a greased 13" x 9" x 2" casserole dish.
• Bake, uncovered, at 400F for 25-30 minutes, or until bubbly.
• Top with the biscuits, and bake for an additional 10-15 minutes, or until biscuits are golden brown.

BISCUIT TOPPED BEEF & CORN CASSEROLE

Steps:

• Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
• In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
• Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

BISCUIT-TOPPED BEEF CASSEROLE

Steps:

• In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Remove from the heat; stir in vegetables and 1/4 cup cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full). , Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling. , Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.

RETRO GROUND BEEF CASSEROLE WITH BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish (such as Pyrex®) with cooking spray.
• Heat oil in a pan over medium-high heat. Add carrots, onions, and celery and saute until onions are translucent, 5 to 7 minutes.
• At the same time, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Move beef to one side of the skillet and melt butter over medium heat. Whisk in flour a little at a time until combined; whisk in milk, whisking constantly to prevent lumps. Stir in beef broth. Add sauteed vegetables, garlic salt, onion powder, garlic powder, and black pepper. Bring to a boil; cover and remove from heat.
• Add buttermilk to baking mix. Stir until a soft dough forms. Place on waxed paper. Roll to 1/2-inch thickness. Cut with a 2 1/2-inch round biscuit cutter dipped in baking mix.
• Pour the beef mixture into the prepared baking dish and top with biscuits.
• Bake in the preheated oven until biscuits are browned, 24 to 25 minutes.