Over A Cup: Biscuit Casserole for cold weather


Diane’s Favorite Pumpkin Cake

For the batter:

• 1 cup vegetable oil

• 4 eggs

• 2 cups sugar

• 2 cups canned pumpkin

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• 2 teaspoons cinnamon

• 2 cups flour

For the frosting:

• 3 ounces cream cheese, softened

• 6 tablespoons margarine, softened

• 1 teaspoon milk

• 1 teaspoon vanilla

• 2 cups confectioner’s sugar

Preheat the oven to 350 degrees. If you want to bake a cake, you’ll need a 13x9-inch pan; if you want bars, you’ll need a jelly roll pan. Do not grease the pans. In a large mixing bowl, cream the oil, eggs, and sugar. Add the remaining ingredients and mix well. Pour the batter into the pan. Bake at 350 degrees until the cake or bars test done, about 20 to 25 minutes for bars and a little longer for the cake. When the cake has cooled, mix the frosting ingredients and spread. Refrigerate leftovers.

This past weekend some of you called with a question about “Diane’s Favorite Pumpkin Cake” recipe that was featured in last week’s column. The recipe within the “body” of the column was correct, but there was an error on the “card” at the end of the column. Somehow “one cup of rice” got inserted in the ingredients for the frosting. There is no rice in the frosting.

So, the corrected recipe card is included at the end of this column. I appreciated your calls, and I’m sorry for any inconvenience.

This week’s recipe isn’t pumpkin, for a change. Instead, the recipe is for a beef casserole that I make occasionally — when I have time to make it.

It’s a good recipe for cold weather.

To make “Beef Biscuit Casserole” you will need these ingredients: 1 to 1-1/4 pounds ground beef, 1/2 cup chopped onion or 2 tablespoons instant minced 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 (10 biscuits) 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.

Preheat the oven to 375 degrees. You will need an 8 or 9-inch square baking dish, ungreased.

In a large skillet, brown the ground beef, onion, and chilies. Drain.

Stir in the chili powder, garlic salt, and tomato sauce. Simmer while you prepare the dough.

Separate the dough mix into 10 biscuits. Separate each biscuit into two halves.

Press 10 biscuit halves over the bottom of the ungreased 8 or 9-inch square dish. Combine 1/2 cup of the cheese, the sour cream, and egg.

Remove the 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 1 cup of the cheese.

Bake at 375 degrees for 25 to 30 minutes or until the biscuits are deep golden brown. This makes about 4 to 5 servings.

Serve with a lettuce or fruit salad.

I have not tried preparing this casserole ahead, but the recipe suggests that you can prepare the casserole, cover and refrigerate it for up to 2 hours before baking it. This would allow you to prepare the dish early, to do something else, and then to pop the dish in the oven just before mealtime.

If you have recipes you’d like to share, please call me at 824-8809 or write to me at P.O. Box 415, Craig, Co 81626.

Copyright Diane Prather, 2012


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