How To Make Retro Ground Beef Casserole with Biscuits
This ground beef casserole is a throwback to the 50s when the combination of biscuits and casserole is common. Vegetables offer a variety of flavors, too.
Serves:
Ingredients
- 1cooking spray
- 2tbspcanola oil
- 1cupcarrots,chopped
- 1cuponions,chopped
- 1cupcelery,chopped
- 1lbground beef
- 4tbspbutter
- 3tbspall-purpose flour
- 1cupmilk
- 2cupsbeef broth
- 1½tspgarlic salt
- 1tsponion powder
- 1tspgarlic powder
- ¼tspground black pepper
For Biscuits:
- 1cupbuttermilk
- 3cupsbaking mix,such as Bisquick® Heart Smart Pancake and Baking Mix
Instructions
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Preheat the oven to 350 degrees F. Spray a glass baking dish with cooking spray.
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Heat oil in a pan over medium-high heat. Add carrots, onions, and celery and saute until onions are translucent, 5 to 7 minutes.
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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.
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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.
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Add sauteed vegetables, garlic salt, onion powder, garlic powder, and black pepper. Bring to a boil; cover and remove from heat.
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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.
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Pour the beef mixture into the prepared baking dish and top with biscuits.
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Bake in the preheated oven until biscuits are browned, 24 to 25 minutes.
Nutrition
- Calories: 658.18kcal
- Fat: 35.97g
- Saturated Fat: 12.98g
- Trans Fat: 1.48g
- Monounsaturated Fat: 14.89g
- Polyunsaturated Fat: 4.63g
- Carbohydrates: 62.61g
- Fiber: 2.35g
- Sugar: 39.60g
- Protein: 21.62g
- Cholesterol: 79.73mg
- Sodium: 733.96mg
- Calcium: 255.78mg
- Potassium: 740.23mg
- Iron: 3.11mg
- Vitamin A: 265.71µg
- Vitamin C: 4.42mg
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