This recipe makes up to 3 casseroles. Serve one and freeze the other two as freezer meals for later use.

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
12
Yield:
3 4-serving casseroles
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crust:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray 3 round baking dishes with cooking spray.

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  • Mix flour, sour cream, and egg together with just enough water to bring the mixture together into a thick spreadable consistency.

  • Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Set beef mixture aside to cool.

  • Divide the dough mixture into thirds. Stretch each portion to cover the bottom of a prepared baking dish. Spread about one-third of the ground beef mixture over each pastry dough. Top each with about 2 cups shredded Cheddar cheese. Cover each with aluminum foil.

  • Bake in preheated oven until cheese is lightly browned and bubbling, 25 to 30 minutes.

Cook's Note:

Write on cover of each casserole:" Bake at 350 degrees F (175 degrees C) until cheese is lightly browned and bubbly, 25 to30 minutes."

Nutrition Facts

593 calories; protein 33.1g 66% DV; carbohydrates 41.8g 14% DV; fat 31.8g 49% DV; cholesterol 128.5mg 43% DV; sodium 1070.7mg 43% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful critical review

Rating: 2 stars
03/21/2016
I used bisquick instead of flour. I liked the texture better, not so dense. Also, I added Cajun seasoning while browning the meat to give it some flavor. I also mixed the meat into the bisquick batter. I personally didn't like the texture of the breading until I mixed the meat into it instead of layering it. After my changes, I like this recipe a lot and it's one of my husband's favorites that I make! Read More
(4)
6 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 1
Rating: 2 stars
03/21/2016
I used bisquick instead of flour. I liked the texture better, not so dense. Also, I added Cajun seasoning while browning the meat to give it some flavor. I also mixed the meat into the bisquick batter. I personally didn't like the texture of the breading until I mixed the meat into it instead of layering it. After my changes, I like this recipe a lot and it's one of my husband's favorites that I make! Read More
(4)
Rating: 3 stars
04/07/2015
I liked the idea of this one - but did not like the dough. Also there is no seasoning for the meat mixture written into the recipe. I added a sprinkle of taco seasoning to my meat / onion mixture. The flavor was good and if the dough hadn't been so dense / chewy we all would have really liked this one. Read More
(2)
Rating: 2 stars
01/15/2020
Hi everyone! I wasn't very pleased with this one. Had to cook an extra 20 minutes just to get the dough right. I noticed there wasn't an ingredient that gave much flavor so to add flavor I added ketchup to the top. Most likely will not make again. Read More
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Rating: 2 stars
07/24/2016
I didn't really like this. Neither did my family. The dough was dry and just too much. It took away from the rest of the ingredients. Read More
Rating: 1 stars
03/26/2019
I should have read reviews before making it. Dough was not cooked. I should have baked dough before putting topping. Read More
Rating: 2 stars
07/18/2017
I used 1 pound ground beef and 1 pound chorizo. I hoped it would add to the flavor instead of seasoning the meat as other reviewers had done. It still was bland. I used Bisquick instead of the self rising flour and mixed the meat mixture into it with half the cheese. The texture was soft and light. I used the other half of cheese on top. Besides the lack of flavor it was good. I would use taco seasoning in the meat and reduce the flour mixture by half for next time. Read More
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