Hamburger Biscuit Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Pie Dish (8 inch)
Ingredients
- 2 tablespoons dried minced onion, divided
- ⅔ cup milk
- 2 cups biscuit mix, Shortcut
- 500 grams ground beef, or pork, (1 lb)
- 1 cup sharp Cheddar cheese, shredded
- ¼ cup mayo
- 3 tablespoons fresh parsley, chopped
- 1 tablespoon butter, melted
- 1 teaspoon dried minced onion
Vegetable Sauce
- 1 can condensed cream of celery soup, Shortcut
- ⅓ cup milk
- pinch salt
Instructions
- Soak 1 tablespoon of dried minced onion in the milk. Prepare the biscuit mix according to package instructions for rolled biscuits, using the onion milk mixture for the liquid called for.
- Roll into two 8 inch circles, about ¼ inch thick.
- Press one circle into the bottom of a greased 8 inch pie dish.
- In a large non stick pan, brown the beef or pork until no pink is visible. Pour off excess fat.
- Stir in 1 tablespoon dried minced onion, then stir in the cheese, mayo, and parsley.
- Preheat your oven to 190° C (375° F)
- Pour mixture into the pie dish and spread out evenly.
- Roll out second circle to fit the top of the pie dish, and place on top of the meat mixture.
- Bake for 15-20 minutes.
- Drizzle melted butter over the top of casserole, sprinkle with the 1 teaspoon of dried minced onion. Bake for another 2 minutes or until the onion is toasty.
- Mix together the Vegetable Sauce ingredients in a small sauce pan and place on medium heat until hot, stirring often. Pour into a bowl for serving.
- Cut the casserole into wedges, serve, and top with the Vegetable Sauce. Enjoy.
Notes
Low cost per serving.
Shortcuts: Biscuit Mix, Condensed Cream of Celery Soup.
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