Hungry Boy Casserole



  • 1 1/2 lbs. ground beef OR frozen meatless crumbles
  • 1 cup sliced celery
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 6 oz. can tomato paste
  • 1/2 cup water
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 16 oz. can pork and beans, drained
  • 16 oz. package frozen lima beans, thawed
  • Biscuits:
  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 cup butter
  • 1/2 cup whole milk
  • Directions

    In large skillet, cook ground beef until partially cooked. Add vegetables; cook and stir until vegetables are tender: drain well. Add tomato paste, water, and paprika. Remove 1 cup of this mixture and reserve for Biscuits (below).
    Add pork and beans and lima beans to beef mixture and bring to a simmer. Reduce heat and let simmer while preparing biscuits.
    For biscuits, sift flours, baking powder, salt, and Italian seasoning into a medium mixing bowl. Cut in butter until particles are fine. Then add milk all at once, stirring, until dough forms. Knead dough on floured surface 6 times. Roll dough to a 12×9? rectangle. Spread reserved meat mixture over dough, and roll up, starting with 12? side of dough. Seal edge and cut into 1? slices.
    Place meat mixture into 9×13? glass baking dish. Top hot mixture with biscuits. Bake at 425 degrees F for 25-35 minutes until casserole is bubbling and biscuits are golden brown.
    If you don?t feel like making the biscuits from scratch, you can use canned refrigerated biscuit dough. Cut a small circle out of the center of each biscuit, place biscuits on hot beef mixture, spoon a bit of the beef mixture into the hole in each biscuit, and top with the cut-out circle of dough.

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