A retro 50's favorite dish my mom made all the time. The ground beef casserole is topped with biscuits.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish (such as Pyrex®) with cooking spray.

  • Heat oil in a pan over medium-high heat. Add carrots, onions, and celery and saute until onions are translucent, 5 to 7 minutes.

  • At the same time, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

  • Move beef to one side of the skillet and melt butter over medium heat. Whisk in flour a little at a time until combined; whisk in milk, whisking constantly to prevent lumps. Stir in beef broth. Add sauteed vegetables, garlic salt, onion powder, garlic powder, and black pepper. Bring to a boil; cover and remove from heat.

  • Add buttermilk to baking mix. Stir until a soft dough forms. Place on waxed paper. Roll to 1/2-inch thickness. Cut with a 2 1/2-inch round biscuit cutter dipped in baking mix.

  • Pour the beef mixture into the prepared baking dish and top with biscuits.

  • Bake in the preheated oven until biscuits are browned, 24 to 25 minutes.

Cook's Notes:

You can add mashed potatoes to the bottom of the glass pan before baking.

To make this a quicker meal, use frozen vegetables.

Use your own recipe for biscuits if you prefer.

Nutrition Facts

330.1 calories; protein 22.1g 44% DV; carbohydrates 53.6g 17% DV; fat 26.8g 41% DV; cholesterol 72.5mg 24% DV; sodium 1417.1mg 57% DV. Full Nutrition