Now that I have my own family to take care of and cook for, I had to get all of her recipes from her. She actually let me borrow her recipe book for a while and I took it to the library to photocopy all of the pages. I make a ton of things out of there, because I am a housewife too, and I like to make affordable meals. The hamburger casserole still is and probably always will be my most favorite one in there to both eat and make.
Check out what they are saying about this recipe over at Recipe Lion:
“It’s super easy to make and will remind you just how comforting food can be when it’s made with care and quality ingredients.”
You don’t need any shortcuts here. This dish is simple and tasty just how it is.
Ingredients
Filling:
1 pound lean ground beef
1 envelope Lipton onion soup mix
1 tablespoon Gold Medal flour
1 (12-ounce) can 2% evaporated milk
1 cup Bird’s Eye frozen corn
2 tablespoons chopped red pepper or canned pimento, optional
Topping:
2 cups Heart Healthy Bisquick biscuit mix + 2 tablespoons for rolling out
1 cup skim milk, divided
Instructions
Preheat oven to 400 degrees F.
In a large skillet over medium high heat, brown beef for 5 minutes, drain off any juices and return meat to the pan and add soup mix and flour, stirring for another 3 4 minutes until meat is browned. Add milk and stir over heat until mixture has thickened, about 2 minutes.
Place frozen corn into a sieve and run water over it to thaw, then dry on paper towels. Stir into the meat mixture, adding the pimento if using. Set aside but keep warm.
In a large bowl mix 3 cups of the biscuit mix with all but 1 tablespoon of the milk set that extra milk aside. Stir mix and milk together to make a sticky dough. Sprinkle work surface with the additional 2 tablespoons biscuit mix and turn dough out on it. Knead and fold together about 8 times until a smooth dough forms. Pat or roll it into a 9 inch square and cut into 9 equal pieces.
Spoon the warm meat mixture into the bake pan and top with the dough. Brush tops with the reserved milk and bake for about 25 minutes until golden brown.
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Quick Tip: Buy your corn with the peppers already in it.
Thanks again to Recipe Lion for this traditional and tasty recipe.
