My mother frequently made a dish that was popular in the 1950s. The biscuits are placed on top of the ground beef casserole.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 1 cooking spray
- 2 tablespoons canola oil
- 1 cup chopped carrots
- 1 cup chopped onions
- 1 cup chopped celery
- 1 pound ground beef
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 2 cups beef broth
- 1 ½ teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup buttermilk
- 3 cups baking mix
Instructions
- 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.
- You can add mashed potatoes to the bottom of the glass pan before baking.
- To make this a quicker meal, use frozen vegetables.
- I use Bisquick Heart Smart Pancake and Baking Mix. Use your own recipe for biscuits if you prefer.
Nutrition Facts
| Calories | 330 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 1417 mg |
| Sugars | 11 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make! You can add extra things from the fridge to use up leftovers too. I added different spices as the first time I made it it seemed to need a bit more flavour.
I made this for my parents while visiting them and they loved it. Of course I loved it too. The directions are easy to follow. Like another suggested I just made dropped biscuits on top of the casserole as the dough was sticky. This recipe is a keeper and I look forward to making it again.
Way too watery, turned into bland stew. Ruined biscuits, not enough substance and too much liquid. Avoid at all costs.
My husband and I loved this. I will definitely make again. BTW, I did add 1/8 tsp cayenne. We like dishes to have a little kicks!
My family devoured this! Even my 10 month old ate up every bite he was given, feeding himself most of it. I did make a few adjustments. I used a 1/2 cup more of both celery and carrots, plus a whole small onion which made it a bit more than a cup. I also used premade Pillsbury grands biscuits because I love them and that made this even easier. The final touch was I put finely shredded cheese on top, at my husband’s request, I put it under the biscuit though so it melted fairly quickly. I did that part after I dished it up to make sure everyone serving got enough.
Substitute cream of celery soup for the broth and flour cuts prep time also
Fun and easy to make. Served it with a salad and we liked the meal. I added the potatoes on the bottom of the dish and I used frozen veggies. Will make this again.
I made this but modified the recipe a bit: I used ground chicken breast instead of ground beef, chicken broth instead of beef broth, and added chicken broth concentrate to the gravy mixture. I didn’t use milk, just broth and it turned out fine. I also didn’t use onions (food allergy in my house), and added 2 diced red potatoes and diced up 3 stalks of celery. It was really good and I’ll be making it again for sure.
This recipe did remind me of cooking from the 50’s and 60’s, which I grew up on. The recipe worked exactly as written but I can’t say the spicing was sufficient to give it any taste. When I put so much prep time into it, this was really disappointing. Perhaps adding a little real onion and garlic would make it better, as well as other spices you prefer. I also think adding a tiny amount of “heat” via hot sauce or cayenne pepper would make this excellent. Putting mashed potatoes in the bottom was a good idea, but I did have to take the biscuits off to the side because nobody wanted to combine potatoes and biscuits in their mouths! This does have promise but I would not make it as written again.
Very good. Didn’t change the recipe except I used a box of biscuit mix that I had on hand. My family said this recipe is a keeper. Thanks for sharing.
My family and I loved this recipe, and I will be making it again. They are tough to please, so if it passed their taste test, it has to be good. The only thing that I added, was some finely chopped pototoes. This recipe tastes even better the next day, when reheated.
I really enjoyed following this recipe while preparing this new meal today. It tasted delicious! The biscuits along with the cooked ground beef and vegetables together was a home-cooked meal for the whole family to enjoy!
Family loved it. Used canned carrots to save time. Dough is sticky but just flatten it and drop it on meat mix, doesn’t have to be pretty. Double the recipe to feed a family.
Really loved the taste of this casserole, and makes a wonderful change from Sheppard’s Pie. The only tricky part was getting the biscuit dough formed, cut and placed on top of the dish. It was VERY wet and sticky – instead of trying to make a biscuit shape, I think I will try to just drop it by spoonful on the top instead and see. Thank you tons for sharing this recipe – it is certainly on our rotation now!
Made me think of my childhood. My mom always put Bisquick bisquits on top of stew. I liked the hamburger version. I used lots of carrots, onions and celery. I added about 3 cloves of garlic, and because my husband is salt limited, I did not use any salt except for what was in the beef bone broth I used. That was 280 mg per cup. For the whole recipe, that would be 560 mg of sodium. Great recipe. I will make it again for sure.
Very easy. My coworkers loved it.