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Hungry Boys' Casserole |
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Serves: 8 Print this RecipeMira Walilko - Detroit, Michigan Bake-Off® Contest 15, 1963 Grand Prize Winner This hearty casserole was inspired by the contestants three hungry boys. CASSEROLE 1 1/2 pounds ground beef 1 cup chopped celery 1/2 cup chopped onions 1/2 cup chopped green bell peppers 1 clove garlic, minced 1 (6-ounce) can tomato paste 3/4 cup water 1 teaspoon paprika 1/2 teaspoon salt 1 (16-ounce) can pork and beans or baked beans, undrained 1 (15-ounce) can garbanzo beans, drained* BISCUITS 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup margarine or butter 1/2 to 3/4 cup milk 2 tablespoons sliced stuffed green olives 1 tablespoon slivered almonds In large skillet, combine ground beef, celery, onion, bell pepper and garlic. Cook over medium-high heat until beef is thoroughly cooked and vegetables are tender; drain. Reduce heat to low. Stir in tomato paste, water, paprika and 1/2 teaspoon salt. Add pork and beans and garbanzo beans; simmer while preparing biscuits, stirring occasionally. Heat oven to 425°F. In large bowl, combine flour, baking powder and 1/2 teaspoon salt; mix well. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Gradually stir in enough milk until mixture leaves sides of bowl and forms a soft, moist dough. On floured surface, gently knead dough 8 times. Roll dough to 1/4-inch thickness; cut with floured 2 1/2-inch doughnut cutter. Reroll dough to cut additional biscuits. Reserve dough centers. Reserve 1/2 cup of hot meat mixture. Pour remaining hot meat mixture into ungreased 13 x 9-inch (3-quart) baking dish. Arrange biscuits without centers over hot meat mixture. Stir olives and almonds into reserved 1/2 cup meat mixture; spoon into center of each biscuit. Top each with biscuit centers. Bake at 425°F. for 15 to 25 minutes or until biscuits are golden brown. TIPS: *One 15-oz. can lima beans, drained, can be substituted for the garbanzo beans. To make ahead, cook meat mixture; refrigerate. Just before serving, reheat meat mixture; top with biscuits. Bake as directed above. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 470; Protein 23g; Carbohydrate 44g; Fat 22g; Sodium 1000mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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