January 14, 2021

RECIPE: Beef Biscuit Casserole (A Heritage Recipe)


Normally I don't like to post more than one recipe a week, but I need to give my mind a break after writing yesterday's post. I'd planned to cook one of the unusual heritage recipes today and write about that, but Jerry really wanted to make navy bean soup with a ham hock (from the freezer) that was  leftover from Christmas. (Here is what I'm referring to when I mention the heritage recipes.) I cooked this casserole last week.

So anyway, this recipe actually DID come from the heritage cookbook. It wasn't until after making this that I got the idea to choose unusual heritage recipes once a week to cook, post here, and share some interesting hints/tips from the early 1900's through the mid-50's or so.

I immediately thought that this recipe can't be very old because it calls for a can of Pillsbury biscuits. However, after some fact-checking, I learned that Pillsbury has actually been around since the 1800's and they started making the pop!-can biscuits in 1931. So, while this recipe may not be Great Great Great Granny's recipe, it could be older than it looks.

I made this 100% as-written (one of my "rules" for cooking the heritage recipes). While this recipe isn't very exciting, I promise that when I do more heritage recipes, I'm going to choose the adventurous ones--like roast muskrat, perhaps! ;) 

Underneath the recipe, I'll share an interesting find from the book! Want to fold your napkins all fancy-like for your guests? Check it out! Haha. 

Here is a printer-friendly version of the recipe!





Beef Biscuit Casserole (submitted by Mary Kay Metzger in Rockwood, MI)

Ingredients:

1 lb. ground beef
1/2 cup chopped onion
1/4 cup diced green chiles
2 tsp. chili powder
1/2 tsp. garlic salt
1 (8-oz) can tomato sauce
1 package (10 count) Pillsbury buttermilk biscuits
2 oz. Monterey Jack cheese
1/2 cup sour cream
1 egg, beaten
4 oz. cheddar cheese

Directions (as written in the cookbook):

Heat oven to 375F. In large skillet brown beef, onion and chiles. Drain. Stir in chili powder, garlic salt and tomato sauce. Simmer while mixing dough. Separate each biscuit into 2 layers. Press 10 biscuit layers on bottom of ungreased 8 or 9-inch baking pan. Mix 1/2 cup cheese, sour cream and egg. Remove meat mixture from heat; stir in sour cream mixture and spoon over dough. Arrange remaining biscuits on top and add remaining cheese. Bake 25-30 minutes.

Notes: This recipe was amazing! I'd never tried using biscuits as a layer in a casserole before and it was great. It said to bake 25-30 minutes, but ours took longer--probably about 40-45 minutes before the biscuits weren't doughy anymore. (I used an 8x8-inch glass baking dish). The whole family loved this, and I will definitely be making it again!

When looking for tips throughout the book, I found this interesting... napkin folding! I remember when my cousin used to work at a country club and they were required to fold the napkins in a fan shape to be fancy. I felt so cool when she taught me how to do that! So, if you want to get all "fancy" with your guests, here are some interesting napkin folding instructions ;)





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