Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.
Beef biscuit casserole
• 1 to 1 1/4 pounds ground beef
• 1/2 cup chopped onion or 2 tablespoons minced, instant onion
• 1/4 cup diced green chilies or green pepper
• 2 teaspoons chili powder
• 1/2 teaspoon garlic salt
• 1 (8-ounce) can tomato sauce
• 1 can of 10 refrigerated biscuits
• 6 ounces (1 1/2 cups) shredded Monterey Jack or cheddar cheese
• 1/2 cup dairy sour cream
• 1 egg, slightly beaten
Preheat the oven to 375 degrees. In a large skillet, brown the beef, chilies, and onion. Drain. Stir in chili powder, garlic salt, and tomato sauce. Simmer while preparing dough. Separate the biscuits into 10 and then separate each individual biscuit into halves. Press 10 halves into an ungreased 8 or 9-inch baking dish. Remove skillet from heat. In a bowl, combine sour cream, 1/2 cup cheese, and egg. Mix into meat mixture. Spoon over dough. Put remaining biscuit halves on top and sprinkle with remaining cheese (1 cup). Bake at 375 degrees for 25 to 30 minutes, until biscuits are a deep golden brown.
Cookies and candies are delicious, but did you ever notice that after eating so many you start to crave a main dish?
This week's main dish casserole features beef. I think the recipe for "Beef Biscuit Casserole" may have originated with the Pillsbury Bake-Off, but I've seen several variations of it, one of which has mixed vegetables in the ingredients.
I think Arloa Gerber, of Craig, contributed a "Beef Biscuit Casserole" to Cowbelle's Kitchen," printed in the Saturday Morning Press a while back, but I don't have a copy of it anymore.
Anyway, I've made the following "Beef Biscuit Casserole" several times, and it's good. The ingredients are: 1 to 1 1/4 pounds ground beef, 1/2 cup chopped onion or 2 tablespoons minced onion, 1/4 cup diced green chiles or green peppers (I use chiles), 2 teaspoons chili powder, 1/2 teaspoon garlic salt, 1 (8-ounce) can of tomato sauce, 1 can of 10 refrigerated biscuits, 6 ounces (1 1/2 cups) shredded Monterey Jack or cheddar cheese (divided), 1/2 cup dairy sour cream, and 1 egg, slightly beaten. (Note: the "minced onion" from above is the instant kind.)
Preheat the oven to 375 degrees. Find a square 8- or 9-inch casserole dish, or something similar, but don't grease it.
In a large skillet, brown the ground beef with the onion and chiles and then drain. Stir in the chili powder, garlic salt and tomato sauce. Simmer while preparing the dough.
Separate the dough into 10 biscuits. Then, separate each biscuit into halves. Press 10 halves into the bottom of the dish.
Combine the sour cream, 1/2 cup cheese and egg. Remove meat mixture from the heat, and stir in the sour cream mixture. Spoon over the dough. Arrange the remaining biscuit halves on top. Sprinkle with the remaining cheese.
Bake at 375 degrees for 25 to 30 minutes, until the biscuits are deep golden brown. Makes 4 to 5 servings. Serve with a tossed salad.
If you're going to have a busy day, make this casserole ahead of time. Refrigerate for up to 2 hours and then bake at 375 degrees for 30 to 35 minutes.
What are your favorite winter meals? Call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626. Remember, Valentine's Day, Washington's Birthday, St. Patrick's Day and other holidays are coming up.