Biscuit Topped Corned Beef Casserole Recipes

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.

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.

DOWN HOME COMFORT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with non-stick cooking spray.
• Cut biscuits into quarters; arrange them to cover bottom of prepared baking pan. Bake in preheated oven until biscuits have started to cook but are not done, about 5 minutes. Sprinkle with 1/3 cup shredded Cheddar cheese.
• Whisk eggs, milk, salt, and black pepper together in a mixing bowl.
• Place a non-stick skillet over medium to medium-high heat. Spoon in the corned beef hash. Cook and stir until hot and beginning to crisp up, 5 to 8 minutes. Remove from heat. Pour in egg mixture and continue to stir until eggs have started to cook but are not set, about 30 seconds.
• Spread egg and hash mixture evenly over biscuits. Sprinkle with remaining Cheddar cheese. Spread prepared country gravy over the top and bake until cooked through, about 45 minutes.

BISCUIT CASSEROLE

Steps:

• Brown ground beef (or ground chicken or ground turkey) in a skillet with one chopped onion over medium high heat.
• Stir constantly with a spatula to break up meat as it cooks. Cook for 10 minutes or until meat is done and onions are tender.
• Pour meat and onions into a colander in the sink and rinse with warm water to remove fat. Pat dry and return meat to skillet.
• Add tomato sauce, green chiles, and chili powder. Cook for 10 minutes, stirring occasionally to keep mixture from sticking to skillet. Turn off skillet and set it aside.
• In a small bowl, lightly beat one egg and add sour cream and 1/2 cup shredded cheddar cheese. Stir to combine.
• Add sour cream mixture to meat in skillet and stir to mix well.
• Open can of 10 biscuits and separate each biscuit in half giving you a total of 20 biscuit halves.
• Place 10 biscuit halves in an ungreased 9x9 (or similar total size) casserole dish.
• Pour meat mixture on top of biscuits.
• Place remaining 10 biscuit halves on top of meat mixture.
• Sprinkle with remaining 1 cup of cheese.
• Bake at 375° for 25 minutes or until biscuits are golden.
• Remove from oven, serve and enjoy!

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 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.

TEX-MEX BEEF AND BISCUIT CASSEROLE

Steps:

• Heat the oven to 375 F (190 C/Gas 5). Lightly butter a 9-inch square baking dish.
• In a large skillet, brown ground beef with onion; drain. Add chiles, chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer while preparing biscuit crust.
• Separate the biscuits, then separate each biscuit into 2 layers. Press 10 biscuit layers over the bottom of the prepared baking dish.
• In a bowl combine 1/2 cup of shredded cheese, sour cream, and egg. Remove meat mixture from heat then stir in sour cream mixture.
• Spoon mixture over biscuit dough.
• Arrange the remaining 10 biscuit layers over the top of the meat mixture then sprinkle with the remaining 1 cup of shredded cheese.
• Bake in the preheated oven for about 25 minutes, or until biscuits are nicely browned.