BISCUIT-TOPPED BEEF AND CORN CASSEROLE
Ground beef? Check. Cheese? Check. Bisquick® mix? Check. You probably have everything you need to make this hearty biscuit-topped casserole.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
- In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
- Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.
Nutrition Facts : Calories 450, Carbohydrate 46 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving (1/2 Cup Beef Mixture and 2 Biscuits), Sodium 1040 mg, Sugar 10 g, TransFat 1 1/2 g
CHICKEN BISCUIT PIE
This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits.
Provided by CSTONEHS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.
- In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish.
- In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
- Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.
Nutrition Facts : Calories 615.3 calories, Carbohydrate 57 g, Cholesterol 85.7 mg, Fat 29.7 g, Fiber 4.1 g, Protein 29.3 g, SaturatedFat 12.7 g, Sodium 1264.4 mg, Sugar 7.4 g
BISCUIT TOPPING FOR POT PIE
I'm posting this so I don't keep losing it. My mom made this often - it's a buttery biscuity topping. It doesn't rise as high as regular biscuits, and you can just pour it over the pot pie. It comes out all golden brown and tasty. The pot pie part I make with leftover chicken, some frozen mixed veggies, and either leftover gravy or cream of chicken soup.
Provided by JoyceJoann
Categories Savory Pies
Time 1h
Yield 1 potpie, 6 serving(s)
Number Of Ingredients 5
Steps:
- mix together, pour over pot pie, bake @350 for 45 minute.
Nutrition Facts : Calories 275.8, Fat 17.1, SaturatedFat 10.7, Cholesterol 46.4, Sodium 409.9, Carbohydrate 25.9, Fiber 0.8, Sugar 0.1, Protein 4.7
BEEF POTPIE WITH BISCUITS
I'm a stay-at-home mom who home-schools our three daughters, so my days are very busy. I often rely on meal-in-one casseroles like this.-Dolores Jensen, Arnold, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the vegetables, gravy, thyme and pepper. , Transfer to a greased 9-in. deep-dish pie plate or 11x7-in. baking dish. Bake, uncovered, at 400° for 25 minutes. , Place the biscuits in a single layer over meat mixture. Bake 10-15 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 298 calories, Fat 4g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 775mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
BISCUIT-TOPPED CHICKEN POT PIE
When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside.
Provided by Bayhill
Categories Savory Pies
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
- Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
- In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
- Biscuits:.
- In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.
Nutrition Facts : Calories 608.7, Fat 24.4, SaturatedFat 8.2, Cholesterol 67.1, Sodium 1376.6, Carbohydrate 68.8, Fiber 6.2, Sugar 5.4, Protein 28.7
BISCUIT-TOPPED SHEPHERD'S PIES
Here's a moist, hearty, comforting and cozy meal-in-one to warm your family on chilly fall days. No ramekins? Just spoon into an 8-in. square baking dish. You'll love this. -Josephine D. Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Add the peas and carrots, tomato sauce and pepper; cook and stir until heated through, 5-6 minutes. Spoon into six 8-oz. ramekins coated with cooking spray; set aside., In a small bowl, combine the biscuit mix, cheese and rosemary. Stir in milk and butter just until moistened. Spoon dough over meat mixture; place ramekins on a baking sheet. , Bake until golden brown, 10-12 minutes.
Nutrition Facts : Calories 311 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 771mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges
BISCUIT-TOPPED STEAK PIE
This recipe is so versatile. You can pretty much throw in whatever you have in left-overs. I have used leftover roast beef or London broil, plus have changed the veggies around, etc. It is great comfort food that helps you clean out the fridge!
Provided by Karen..
Categories Stew
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F and spray or grease a 2 quart casserole dish.
- Combine beef, frozen vegetables and potato in prepared dish.
- Stir in gravy, thyme and pepper.
- Bake uncovered for 40 minutes and remove from oven.
- Increase temperature to 400°F and top the casserole with biscuits.
- Bake for 8-10 minutes more or until golden brown.
Nutrition Facts : Calories 689.7, Fat 30.1, SaturatedFat 10.6, Cholesterol 107.6, Sodium 1910.4, Carbohydrate 55.3, Fiber 5.9, Sugar 9.4, Protein 49
BISCUIT TOPPED STEAK PIE
I adopted this recipe and made a few changes when I prepared it. I don't care for canned mixed veggies and don't usually have frozen mixed vegetables on hand. Therefore, I chopped up a couple of carrots and microwaved in a bit of water until tender; microwaved the potato and cubed it; sauteed some chopped onion in olive oil; defrosted some corn and peas; and stirred all of this together with a jar of beef gravy. My steak was round steak that I had slow cooked in the oven with beef broth after seasoning with Montreal steak seasoning. My husband thought that this was a winner, and I will surely repeat it again with leftover roast beef and steak. The comments of the original chef are as follows: "I found this in a cookbook of mine and made a few changes to suit my tastes better. It's a great way to use up leftover steak. Or you can change the meat and/or gravy and veggies to suit whatever meat you have leftover. I hope you'll enjoy it, too!"
Provided by Ms B.
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375F and spray 8x8 pan with nonstick cooking spray.
- Combine steak, veggies, and potato in prepared dish and then stir in gravy and seasonings.
- Bake, uncovered, 40 minutes and then remove from oven.
- Increase oven temperature to 400°F.
- Top meat mixture with biscuits and bake 8-10 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 724.3, Fat 24.6, SaturatedFat 8.2, Cholesterol 138.7, Sodium 1767.3, Carbohydrate 60, Fiber 5, Sugar 9.4, Protein 63.6
STEAK PIE
This recipe was created by trying to copy a steak pie made at the 'Butt and Ben' Scottish Bakery in Pickering, Ontario. My husband says it's better! You could also add 2 calf kidneys (well washed and de-veined and cut into bite sized pieces) to make Steak and Kidney Pie!
Provided by JIMZGRL
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
- Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.
Nutrition Facts : Calories 764.9 calories, Carbohydrate 35.6 g, Cholesterol 146.5 mg, Fat 52.3 g, Fiber 1.9 g, Protein 36.5 g, SaturatedFat 16.6 g, Sodium 713.9 mg, Sugar 2.5 g
BISCUIT TOPPED HEARTY STEAK PIE
Make and share this Biscuit Topped Hearty Steak Pie recipe from Food.com.
Provided by 4-H Mom
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray 2 quart casserole with nonstick cooking spray.
- Combine steak, frozen vegetables and potato in prepared dish. Stir in gracy, thyme and pepper.
- Bake uncovered, 40 minutes. Remove from oven, increase oven temperature to 400 degrees. Top with bisquits and bake 8 to 10 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 460.3, Fat 20.4, SaturatedFat 7.2, Cholesterol 71.7, Sodium 1219.8, Carbohydrate 35.7, Fiber 3.2, Sugar 2.4, Protein 33
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