There’s nothing like finding a recipe you know your family will like and then discovering you have all the ingredients on hand to make it. I often find a recipe I want to make but am missing one or two ingredients. So, I promise myself I’ll pick them up the next time I go grocery shopping, but by then the recipe has either found its way back into the stack of “recipes to try” or I’ve misplaced it and another week goes by without me making the new recipe.
So, it’s great to find a recipe you can try right away, even if you have to substitute a few ingredients without changing the finished product, which is what I’ve done with the following “comfort food” recipe for Cheddar Biscuit Barbecue Casserole.
The recipe calls for a can of barbecued beans, but if you find yourself in the same predicament I was and only have a can of regular pork and beans, just add a little molasses or brown sugar and barbecue sauce and you’ll find it works just as well.
Also, the recipe calls for a can of flaky biscuits, but since I usually make my own biscuits, I seldom have refrigerated ones on hand. However, you can make your own flaky biscuits to use in the recipe.
All you have to do is roll out the biscuit dough and spread butter or margarine over the top of it and then flip one side of the dough over the top of the other, roll it out again and butter the entire top and then repeat that process one last time. The layers of butter will be inside the dough and you can cut the biscuits with a biscuit cutter as usual.
This casserole is quick, but so good on cold, winter days!
CHEDDAR BISCUIT BARBECUE CASSEROLE
1 pound lean ground beef
1/2 cup chopped onion
1 (16-ounce) can barbecue beans or pork and beans with molasses or brown sugar and barbecue sauce
1 (10 3/4-ounce) can tomato soup
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 (12-ounce) can refrigerated flaky biscuits
4 ounces (1 cup) shredded cheddar cheese
Heat oven to 375 degrees. In large skillet, cook ground beef and onion over medium high heat until beef is thoroughly cooked, stirring frequently; drain.
Stir in beans, soup, chili powder and garlic powder; mix well. Bring to a boil. Reduce heat; simmer 5 minutes.
Separate dough into 10 biscuits. Spoon hot beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Arrange biscuits over hot mixture. Sprinkle with cheese.
Bake at 375 degrees for 20-25 minutes or until biscuits are golden brown and mixture is bubbly. Serves 5.
Note: Refrigerate leftovers in a covered container. To reheat in a microwave, remove the biscuits and heat the beef mixture for 2 to 3 minutes for each serving. Rearrange the biscuits over the mixture and microwave for 10 to 20 seconds for each biscuit.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
