Hungry Boys Casserole Recipes

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.

Steps:

• Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown.
• Drain off the the excess fat.
• Stir in the undrained garbanzo beans and remaining ingredients.
• TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally.
• Serve hot.
• TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
• Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes.
• Serve.

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.

Steps:

• In large skillet, combine ground beef, celery, onion, bell pepper and garlic. Cook over medium-high heat until beef is thoroughly cooked and vegetables are tender drain. Reduce heat to low. Stir in tomato paste, water, paprika and 1/2 teaspoon salt. Add pork and beans and garbanzo beans simmer while preparing biscuits, stirring occasionally.Heat oven to 425°F. In large bowl, combine flour, baking powder and 1/2 teaspoon salt mix well. Using 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. Reroll dough to cut additional biscuits. Reserve dough centers.Reserve 1/2 cup of hot meat mixture. Pour remaining hot meat mixture into ungreased 13 x 9-inch (3-quart) baking dish. Arrange biscuits without centers over hot meat mixture. Stir olives and almonds into reserved 1/2 cup meat 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.TIPS:*One 15-oz. can lima beans, drained, can be substituted for the garbanzo beans.To make ahead, cook meat mixture refrigerate. Just before serving, reheat meat mixture top with biscuits. Bake as directed above.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 470 Protein 23g Carbohydrate 44g Fat 22g Sodium 1000mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.