Curried Egg Biscuit Topper
Adapted from a recipe in the Casserole Cook Book, page 66.
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. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Lunch, Main Dish
Cuisine American
- 1 tube refrigerated biscuits, or feel free to make your own
- ¼ cup shortening
- 1 tablespoon onion, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon yellow curry powder
- ½ teaspoon sugar
- 2½ cups milk
- 1 can peas, drained, (16 oz / 454 g / 2 cups)
- 6 hard boiled eggs, peeled, sliced, Shortcut
- ½ teaspoon lemon juice
Prepare the biscuits according to the package instructions.
In a saucepan, melt the shortening, add the onion and cook until tender but not browned. Stir in the flour, salt, curry powder, and sugar. Stirring until the mixture is smooth.
Add the milk all at once, cook stirring constantly until mixture thickens and comes to a boil. Reduce heat to low.
Stir in the peas, egg slices, and lemon juice. Heat through.
Serve over hot split biscuits, enjoy.
Low cost per serving.
Shortcut: Hard Boiled Eggs.