Beef and Biscuit Casserole

1
Marcia McCance

By
@mmccance

I got this recipe from Mrs. Gossett my Home Economics teacher at TVHS, Canton, Ohio, when I was a freshman in 1964. I made it at home and my family loved it. As I made it over and over I would add or change things to suit my family's tastes and we never tired of it. I've been going through my mother's recipe box and found it again. My mother passed away in 1999 but, just like her, I love recipes -- even those I don't make. I just love reading them. Odd, I know. But this one brings back a lot of good memories. I hope you like it, too. It's great comfort food on a cold day.

Rating:
★★★★★ 1 vote
Comments:
Prep:
35 Min
Cook:
20 Min
Method:
Bake

Ingredients

BROWN IN A CAST IRON SKILLET

2 Tbsp
coconut oil (or your preferred fat or oil)
1/4 c
chopped onions
1 lb
ground beef
salt, black pepper, garlic powder to taste
1 can(s)
condensed tomato soup
1 can(s)
water

ALLOW ABOVE TO COOK ON MED/LOW HEAT WHILE MAKING THE BISCUITS

1 1/2 c
sifted flour
3 tsp
baking powder
1/2 tsp
salt
1/4 c
butter
3/4 c
milk

How to Make Beef and Biscuit Casserole

Step-by-Step

  • 1Saute onions in coconut oil in cast iron skillet -- WHEN THE ONION IS TRANSLUCENT push to one side
  • 2ADD the ground beef, salt, pepper, and garlic powder to taste -- breaking up the meat with a fork while browning
  • 3WHEN THE MEAT and onions are BROWNED
    add the condensed soup and the water and stir until smooth. Allow this to cook slowly while you are making the biscuit dough
  • 4In a separate mixing bowl add the flour, baking powder and salt and gently stir with fork to blend
  • 5CUT IN 1/4 C butter
  • 6ADD ALL AT ONCE 3/4 C milk and toss with fork until flour is dampened
  • 7TRANSFER THE MEAT MIXTURE TO AN OBLONG BAKING DISH
  • 8DROP SPOON FULLS OF DOUGH ON TOP OF THE MEAT MIXTURE spacing about 1 inch apart -- cover the whole pan with drop biscuits
  • 9Bake 425 degrees about 20 minutes or until biscuits are brown

    The recipe actually says: "Turn upside down on platter and serve" -- but we always placed the casserole on the table and scooped servings from the pan onto each individual's plate
  • 10The actual name of the recipe is: BEEF UPSIDE DOWN PIE -- and it was actually baked in the cast iron skillet -- but we did not serve it that way.
  • 11This recipe can be changed in whatever way you like. You can add green peppers to the saute, you can use tomato juice or sauce instead of soup. You can season the biscuits with garlic powder, parsley, and shredded cheese (any kind). You can use biscuits from a can rather than make your own -- just open the can, separate the biscuits and place on the tomato/meat mixture. It's all good!!
  • 12The only thing that might ruin the dish is too many biscuits -- which will soak up all the sauce and be kind of dry and disappointing. Experiment to find the combinations that work for you. I recommend making the biscuits the first time you make this recipe (at least) so you get a feel for the quantity of biscuits there should be.

Printable Recipe Card

About Beef and Biscuit Casserole

Course/Dish: Beef, Biscuits, Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, Heirloom