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Ground Beef Casserole Recipe

“My sister made this flavorful entree often as a newlywed, and shared the recipe with me when I got married,” writes Andrea Hickerson from her home in Trenton, Tennessee. The biscuit-topped dish has a comforting flavor and speedy, breezy assembly, too!

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Ground Beef Casserole Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

20 10 30

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 cups frozen cut green beans, thawed
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (15-1/4 ounces) whole kernel corn, drained
3/4 cup water
1 teaspoon Worcestershire sauce
1 tube (12 ounces) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, soup, corn, water and Worcestershire sauce. Bring to a boil; cook and stir for 2-3 minutes or until heated through. Keep warm.
Separate biscuits and cut into quarters; place on an ungreased baking sheet. Bake at 400° for 5 minutes.
Transfer beef mixture to a greased 13-in. x 9-in. baking dish. Top with biscuits and cheese. Bake for 8-10 minutes or until biscuits are golden brown. Yield: 6 servings.

Originally published as Vegetable Beef Casserole in Simple & Delicious September/October 2007, p27