Beef Biscuit Bake Casserole

The holidays have officially launched and many of you are braving the shopping malls! 

This is not the time of year to try to prepare elaborate meals and spend a lot of time in the grocery store or the kitchen. Only the fastest and heartiest meals will do, so casseroles rule!

Grandma had scores of recipe books dedicated to the Godsend known as the casserole and this particular one was from her Orthopedic Guild cookbook! (By the way, the Orthopedic Guild raised money for the local children's hospital and Grandma loved it because she worked in pediatrics for awhile at the hospital and knew the needs intimately. She was involved in this group for many years.)

This dish contains pantry staples, will serve up well and be a hit with even the pickiest eater. Pair it with a green salad...no need to even serve bread with it, because the biscuits cook right on top! (Try Grandma's Old-Fashioned Flaky Biscuits for a delicious topping!)



Beef Biscuit Bake Casserole

1 lb lean ground beef
½ cup onion, chopped
1 tsp garlic, minced
1 (14.5 oz) can diced tomatoes, drained
1 (15 oz can) pork and beans, drained
1 (8 oz) can tomato sauce
½ cup frozen or canned corn (if canned, drain liquid)
2 tsp chili powder
1 tsp salt
½ tsp pepper
6 prepared biscuits

Brown ground beef with onion and garlic. Remove from heat and strain or spoon any excess liquid. Stir in drained tomatoes, pork and beans, tomato sauce, corn, chili powder, salt and pepper. Bake uncovered in buttered casserole dish for 30 minutes at 400° F. Remove from oven and top with biscuits, then bake an additional 15 minutes. 6 Servings.