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Meat Bun Bake Recipe
Meat Bun Bake Recipe photo by Taste of Home

Meat Bun Bake Recipe

Publisher Photo
This satisfying dish is tastes like meat buns. Using biscuit mix is a speedy alternative to the original yeast dough, which requires kneading and rising. It also eliminates the need to shape and fill each bun.—Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 2 cups chopped cabbage
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 to 1 cup shredded cheddar cheese
  • 1-1/2 cups biscuit/baking mix
  • 1 cup 2% milk
  • 2 eggs

Nutritional Facts

1 serving (1 piece) equals 438 calories, 24 g fat (10 g saturated fat), 162 mg cholesterol, 732 mg sodium, 23 g carbohydrate, 1 g fiber, 31 g protein.

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the cabbage, onion, salt and pepper; cook over medium heat for 15 minutes or until the cabbage and onion are tender. Stir in cheese.
  2. Spoon into a greased 13-in. x 9-in. baking dish. In a large bowl, blend the biscuit mix, milk and eggs. Pour over beef mixture. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Yield: 6 servings.
Originally published as Meat Bun Bake in Quick Cooking September/October 1998, p36

Nutritional Facts

1 serving (1 piece) equals 438 calories, 24 g fat (10 g saturated fat), 162 mg cholesterol, 732 mg sodium, 23 g carbohydrate, 1 g fiber, 31 g protein.

Reviews for Meat Bun Bake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 17, 2011

"I took one look at this recipe and thought, wow, there aren't ANY veggies in this. So, to ramify the situation, I made the following changes:

- chunks of seasoned chicken instead of ground beef
- increased the cabbage to 12 cups (would be pretty with a combination of red and green, but all I had was green)
- increased the onion to 2 cups (could have used more)
- increased the bake time to 25-35 minutes because the dish is now thicker
These changes made the dish serve 10, not 6.
We liked it with the changes, but I don't think the original recipe is worth making again. BUT, it was a lot easier than making individual meat pies."

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