Hungry Boy Casserole Food

HUNGRY BOYS' CASSEROLE

Steps:

• In 12-inch skillet, combine ground beef, celery, onion, bell pepper and garlic. Cook over medium-high heat until beef is browned and thoroughly cooked and vegetables are crisp-tender, stirring frequently. Drain. Reduce heat to low. Stir in tomato paste, water, paprika and 1/2 teaspoon salt. Add baked beans and garbanzo beans; simmer while preparing biscuits, stirring occasionally.
• Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder and 1/2 teaspoon salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Gradually stir in enough milk until mixture leaves sides of bowl and forms a soft, moist dough.
• On floured surface, gently knead dough 8 times. Roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch doughnut cutter. Reserve dough centers. Reroll dough to cut additional biscuits.
• Reserve 1/2 cup of beef mixture. Pour remaining hot beef mixture into ungreased 13x9-inch (3-quart) glass baking dish. Arrange biscuits without centers over hot beef mixture. Stir olives and almonds into reserved 1/2 cup beef mixture; spoon into center of each biscuit. Top each with biscuit centers.
• Bake at 425°F. for 15 to 25 minutes or until biscuits are golden brown.

HUNGRY BOYS' CASSEROLE

Steps:

• In 12-inch skillet, combine ground beef, celery, onion, bell pepper and garlic. Cook over medium-high heat until beef is browned and thoroughly cooked and vegetables are crisp-tender, stirring frequently. Drain. Reduce heat to low. Stir in tomato paste, water, paprika and 1/2 teaspoon salt. Add baked beans and garbanzo beans; simmer while preparing biscuits, stirring occasionally.
• Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder and 1/2 teaspoon salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Gradually stir in enough milk until mixture leaves sides of bowl and forms a soft, moist dough.
• On floured surface, gently knead dough 8 times. Roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch doughnut cutter. Reserve dough centers. Reroll dough to cut additional biscuits.
• Reserve 1/2 cup of beef mixture. Pour remaining hot beef mixture into ungreased 13x9-inch (3-quart) glass baking dish. Arrange biscuits without centers over hot beef mixture. Stir olives and almonds into reserved 1/2 cup beef mixture; spoon into center of each biscuit. Top each with biscuit centers.
• Bake at 425°F. for 15 to 25 minutes or until biscuits are golden brown.

HUNGRY BOY CASSEROLE

Steps:

• Preheat oven to 425°F
• In large skillet, combine ground beef, celery, onion, bell pepper, and garlic; cook over med-hi heat until meat is browned and veggies are tender.
• Drain beef mixture and reduce heat to low; stir in tomato paste, water, paprika, and salt. Add both types of beans; simmer mixture, stirring occasionally.
• Meanwhile, open biscuits and place on lightly floured surface; cut out and reserve centers.
• Reserve ½ cup of meat mixture; pour remaining mixture into 13x9-inch baking dish.
• Arrange biscuits, without centers, over hot mixture; spoon reserved meat mixture into center of biscuits and top with reserved biscuit holes. Bake for 15-25 minutes or until biscuits are golden brown.

HUNGRY MAN CASSEROLE FOR CROCK-POT

Steps:

• Cook biscuits in oven. Cook ground beef.
• Add everything except biscuits and cheese into crock-pot. Stir ingredients. Top with cheese.
• Cook on low or warm. Serve on top of biscuits.

HUNGRY MAN CASSEROLE

Steps:

• Brown beef, drain excess fat. Stir in salt, beans, BBQ sauce and onion, heat until bubbly.
• Pour mixture into a 2-quart casserole.
• Cut biscuits in halves to form 20 half circles, place cut side down along the edge of the casserole on meat mixture.
• Sprinkle with cheese.
• Bake, uncovered at 375 for 25 to 30 minutes or until biscuits are golden brown.

HUNGRY BOY'S CASSEROLE

Steps:

• 1. In a large skillet, combine ground beef, celery, onion, green pepper and garlic. Cook until meat is browned and vegetables are tender; drain. Stir in tomato paste, water, paprika and 1/2 teaspoon salt. Add pork and beans and lima beans; simmer, stirring occasionally.
• 2. BISCUITS: Combine flour, baking powder and 1/2 teaspoon of salt in large bowl. Using pastry blender, cut in butter until consistency of coarse meal. Gradually add milk; stir in enough milk until mixture leaves sides of bowl and forms a soft, moist dough. Knead on floured surface gently 8 times. Roll dough to a 1/4 inch thickness. Cut with a floured 2-1/2 doughnut cutter. Reserve dough centers. Reroll dough to cut additional biscuits.
• 3. Reserve a 1/2 cup of beef mixture. Pour remaining hot beef mixture into ungreased 13 X 9 inch glass baking dish. Arrange biscuits without centers over hot beef mixture. Stir olives and almonds into reserved 1/2 cup beef mixture; spoon into center of each biscuit. Top with biscuit centers.
• 4. Bake at 425 degrees for 15 to 25 minutes or until biscuits are golden brown.