Biscuit Topped Beef Corn Casserole Recipes

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RETRO GROUND BEEF CASSEROLE WITH BISCUITS



Retro Ground Beef Casserole with Biscuits image

A retro 50's favorite dish my mom made all the time. The ground beef casserole is topped with biscuits.

Provided by Lela

Categories     Main Dish Recipes     Casserole Recipes

Time 1h5m

Yield 6

Number Of Ingredients 16

1 cooking spray
2 tablespoons canola oil
1 cup chopped carrots
1 cup chopped onions
1 cup chopped celery
1 pound ground beef
4 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
2 cups beef broth
1 ½ teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup buttermilk
3 cups baking mix (such as Bisquick® Heart Smart Pancake and Baking Mix)

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.

Nutrition Facts : Calories 330.1 calories, Carbohydrate 53.6 g, Cholesterol 72.5 mg, Fat 26.8 g, Fiber 1.6 g, Protein 22.1 g, SaturatedFat 9.7 g, Sodium 1417.1 mg, Sugar 11.2 g

BEEF 'N' BISCUIT BAKE



Beef 'n' Biscuit Bake image

This recipe is quick, easy and satisfying. With its beef and corn combo, it's cozy cuisine at its best! -Erin Schneider, St. Peters, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup 2% milk
2 tablespoons finely chopped onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed Velveeta
1 tube (12 ounces) refrigerated biscuits
2 to 3 tablespoons butter, melted
1/3 cup yellow cornmeal

Steps:

  • Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes., Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through.

Nutrition Facts : Calories 439 calories, Fat 19g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 1180mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 21g protein.

CREAMY BEEF AND CORN CASSEROLE



Creamy Beef and Corn Casserole image

This is a very comfort type of food and when I don't know what to fix this is usually it. It's an old Kraft Foods recipe.

Provided by Margie Brock

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 cup diced onion
1 (8 ounce) package cream cheese, cubed
1 (10 3/4 ounce) can cream of mushroom soup
1 (14 1/2 ounce) can whole kernel corn, drained
1 (3 ounce) jar pimientos, drained
1/4 teaspoon salt
1 dash pepper
1 (12 ounce) can refrigerated buttermilk biscuits (any variety)

Steps:

  • Brown ground beef and drain.
  • Add onion and cook until tender.
  • Add cream cheese and soup mixing well.
  • Stir in corn, pimento and seasonings.
  • Pour into a 1 1/2-quart casserole.
  • Separate dough into 10 biscuits.
  • Cut each in half forming 20 half circles.
  • Please biscuits cut size down around the edge of the casserole.
  • Bake at 375°F for 20-25 minutes until the biscuits are browned.

BISCUIT TOPPED BEEF & CORN CASSEROLE



Biscuit Topped Beef & Corn Casserole image

Make and share this Biscuit Topped Beef & Corn Casserole recipe from Food.com.

Provided by scarley

Categories     Meat

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/4 cups original Bisquick
2/3 cup milk
2 tablespoons sliced pimiento-stuffed green olives
1 lb lean ground beef (at least 80%)
1 medium onion, chopped (1/2 cup)
1 1/2 teaspoons minced garlic (from 4.5-oz jar)
1 (14 1/2 ounce) can diced tomatoes (with roasted garlic and onions, undrained)
1 (14 3/4 ounce) can green giant cream-style corn, undrained
1 teaspoon chili powder
1/2 cup shredded mexican cheese, blend (2 oz) or 1/2 cup cheddar cheese (2 oz)

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.

Nutrition Facts : Calories 466.2, Fat 19.7, SaturatedFat 7.7, Cholesterol 65.4, Sodium 1157.9, Carbohydrate 49.6, Fiber 3.2, Sugar 11.4, Protein 24

BISCUIT-TOPPED CORNED BEEF CASSEROLE



Biscuit-Topped Corned Beef Casserole image

A hearty biscuit-topped casserole that is warming and filling! From Taste of Home's Casserole Cookbook.

Provided by truebrit

Categories     One Dish Meal

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
2 1/2 cups milk
3 medium potatoes, cooked and cubed
1 (15 1/4 ounce) can whole kernel corn, drained
1 (12 ounce) can corned beef
1 (12 ounce) package refrigerated buttermilk biscuits

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.

Nutrition Facts : Calories 438.2, Fat 20.2, SaturatedFat 7.9, Cholesterol 60.4, Sodium 1600.4, Carbohydrate 49.5, Fiber 3.5, Sugar 5.8, Protein 16.5

WESTERN BEEF AND CORN CASSEROLE



Western Beef and Corn Casserole image

When our daughter was born, this easy-as-pie main dish went straight to the front of my recipe box! My husband really likes its Western flavors, and we raise some of the ingredients right here on our family farm! -Deb Poitz, Fort Morgan, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

FILLING:
1 pound ground beef
1 can (11 ounces) Mexicorn, drained
1 can (8 ounces) tomato sauce
1 cup shredded cheddar cheese
1/2 cup hickory-flavored sauce
1/2 teaspoon salt
1/2 teaspoon chili powder
CRUST:
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup shredded cheddar cheese, divided
1/4 cup cold butter
1/2 cup whole milk
1 large egg, lightly beaten

Steps:

  • In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside. , For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in 1/2 cup cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg. , Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

BEEF & BISCUIT CASSEROLE



Beef & Biscuit Casserole image

Make and share this Beef & Biscuit Casserole recipe from Food.com.

Provided by Strawberry Queen

Categories     One Dish Meal

Time 35m

Yield 4-5 pieces, 4-5 serving(s)

Number Of Ingredients 10

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

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large nonstick skillet, brown the ground beef with the onion and green pepper. Drain off any excess fat.
  • Stir in the tomato sauce, chili powder, and garlic salt. Let simmer.
  • Separate the biscuit dough into 10 biscuits; split each in half. Press 10 biscuit halves over the bottom of an ungreased 8-inch or 9-inch square baking pan.
  • In a bowl, mix 1/2 cup of the cheese with the sour cream and egg.
  • Remove the meat mixture from the heat and stir in the sour cream mixture. Spoon over the biscuit dough.
  • Arrange the remaining biscuit halves on top. Sprinkle with the remaining 1 cup of cheese.
  • Bake for 25 to 30 minutes, until golden brown.

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