Bacon Cheeseburger Bubble-Up Casserole

This is a super simple and yet amazingly flavorful casserole.  I do not know if it can be made ahead, so if anyone tries it out please let me know.

 

Ingredients:

2 Roma Tomatoes, peeled and diced (can deseed if you desire)

1 lb. Bacon, cooked crisp, crumbled

1 lb. Ground Beef

1 Onion, diced

2 T Ketchup

1 T Spicy Mustard

2 T Worcestershire Sauce

1 T Burger Seasoning (I use Weber’s)

10.5 oz Can Condensed Cheese Soup

2 T Water

2 C Shredded Cheddar Cheese, divided

8 Count Can of Biscuits (don’t use flaky layer)

Directions:

-In large skillet over medium heat cook beef and onion until beef is done, ensure that you break up the beef as it cooks (you don’t want huge chunks), drain if needed.

-Add in all other ingredients except bacon, shredded cheese and biscuits.  Bring mixture to simmer, cover and cook 10 minutes.

-While mixture is cooking, using pizza cutter (or knife) cut each biscuit into 8 smaller pieces.

-Stir in bacon, biscuits and 1 C Shredded Cheese.

-Lightly grease 13X9 inch baking dish, pour in beef and biscuit mixture, top with remaining shredded cheese.

-Bake 375 degrees for 20 minutes.  Remove from oven and allow to rest before serving.  Enjoy!

Savory Biscuit and Gravy Casserole

This is a spin to any southern momma’s classic biscuit and gravy recipe.  I love the casserole form of this, it helped make the flavors cook together instead of being poured on top of one another.

Ingredient:

2 16 oz. Cans Flaky layer Biscuits

1 lb. Breakfast Sausage

1/4 C Flour

2 1/2 C Milk

1 Clove Minced Garlic

1 Shallot, minced (optional)

1/3 C Shredded Parmesan Cheese

1 tsp. Dried Minced Onion ( omit or reduce amount if using shallot)

1/2 tsp. Garlic Powder

1/2 tsp. Ancho Chili Powder

Salt and Pepper to taste

2 T Butter, melted (for finished product)

Directions:

-Cut up one can of biscuits into fourths.  Spray 13X9 baking dish with pam, place cut biscuits in bottom.  Bake 375 for 10-15 minutes or until slightly golden brown.  Remove and set aside.

-Cook sausage in large skillet over medium heat, if using garlic and shallot, allow to cook with sausage, once done, lower temperature to medium-low, sprinkle with flour.  Pour milk over and mix well.  Add in cheese and spices.  Bring to boil, reduce temperature to low.  Continue cooking 7-10 minutes or until thickened.

-Pour gravy mixture over cooked biscuits.  Cut up second can and place on top.  Bake for 15-20 minutes or until biscuits are done and golden brown.  Remove from oven, brush melted butter over top.

-Allow mixture to cool about 10 minutes before serving.  Enjoy!

Copycat Pillsbury Flaky Layer Biscuits

These aren’t an exact copycat, but trust me once you make and try these out, you may never buy the canned biscuits again.

Ingredients:

2 C All Purpose Flour

1T Sugar

1/4tsp. Baking Powder

1 tsp. Salt

7T Butter, cut into small cubes

1 C Whole Fat Buttermilk

Directions:

-In large bowl, mix flour, sugar, salt and baking powder together.

-Add butter, and cut in using pasty cutter (2 forks works well too).  Ensure that there are no large pieces of butter.

-Mix in buttermilk.  Dough will be slightly loose but not sticky.

-Place on slightly floured surface, Using hands press into rough square.  Fold over twice.  Flatten dough to 1 inch thick.

-Cut, using 2 inch biscuit cutter. You can redo dough for cutting until all used, note that the later biscuits may not be as flaky.

– Place on slightly greased baking sheet.  Place cut biscuits semi close. Bake 450 for about 13 minutes or until golden brown.

Enjoy!

Venison Biscuit Bake

Since it is hunting season, this is a great recipe to use come of last year’s deer meat.  Beef can be substituted in this recipe for anyone that isn’t a fan of venison.

Ingredients:

Marinade:

1C Brewed Coffee, room temperature or cooler

1/4 C Worcestershire Sauce

2T Vinegar (I prefer red wine, but any will work)

Other Ingredients:

2 lbs. Venison (I used tenderloin), cubed

2 Carrots, peeled and diced

2 Celery Stalks, diced

2 lbs. Potatoes, peeled and diced

1C Fresh Spinach, diced

1 Package Onion Soup Mix

1 C Hot Water

1/2tsp. Dried Sage

1/4 tsp. Dried Rosemary

1/4tsp. Dried Tarragon

Dash Ground Mustard

Dash Turmeric (optional)

1 tsp. Salt

Pepper to taste

2T Butter

2T Flour

1 Can Biscuits (8 count)

Directions:

-Place diced venison and marinade in airtight bowl, or ziploc bag.  Marinate overnight or a bit longer.  This will ensure tender and non gamey taste of the meat.

-In small pot add carrots and celery and about 1/2 inch water.  Bring to boil, reduce temp, cover and steam veggies for about 10 minutes. Drain water.

-Boil potatoes about 10 minutes, drain.

-Add hot water and soup mix, and mix well.

-In large saucepan cook meat until almost done(over cooking may make meat tough), remove from pan and drain any liquid from the pan.

-Over medium heat, melt butter, sprinkle in flour, whisking well to ensure paste is formed.  Pour in soup, stir well to ensure roux dissolves.  Add in seasonings, veggies and meat.  Stir well.  Bring to boil.  Remove from heat and pour mixture in 11X7 inch baking dish. Flatten biscuits some (you want them flatter than they come out of can, but not so flat that they won’t fit in pan).

-Bake 375 degrees 12-16 minutes, or until mixture is bubbly and biscuits are golden brown.

Mini Chicken Pot Pies

1. This recipe takes some time, but it is freezer friendly, so well worth it.  It yields about 36-40 pies.

Ingredients:

3 Carrots, diced small

2 Celery Stalks, diced small

2 Sm-Md Potatoes, peeled, diced small

1 Onion, diced

1 Garlic Cloves, diced

2 C Cooked Chicken, cut into small bites

2 C Chicken Broth

1/3C Milk

1/3C Flour

1 tsp. Dried Thyme

1/3 C Butter

1/2 T Dried Sage

1/2 tsp. Dried Dill

2T Worcestershire Sauce

1 tsp. Dried Parsley

Salt and Pepper to taste

2-6 Cans Flaky Biscuits

Directions:

-In large skillet, melt butter, add Worcestershire sauce and vegetables.  Cook over medium/low heat until veggies are almost done.  Don’t over cook.

-Sprinkle flour, stir well.  Add liquid ingredients, stirring to ensure flour is dissolved.  Add herbs, chicken, salt and pepper.  Bring to boil, cook about 10 minutes.

-Cover and cut off burner until burner is cool.  This will allow all veggies to finish cooking and flavors to mingle.  Allow to cool a bit.

-Grease muffin pans.  Separate each biscuit into two parts. Slightly roll out biscuit halves.  Place one half in bottom of muffin pan, ensuring that sides are covered with enough excess to seal top.  Spoon in about 1 T chicken/veggie mix into each cup.  Top with other half of biscuit, and seal (I used a fork), poke or cut small hole in top of pie (must vent or mixture may cook out).  Bake 350 for about 15 minutes or until tops are golden brown.

-Remove pans from oven, allow to cool on cooling rake about 7-10 minutes.* Remove pies from pan and Enjoy!

*You can freeze these.  Allow removed pie to completely cool.  Place on baking sheet and partially freeze.  Place in freezer bag.  Good about 3-6 months. Place frozen pie in 350 oven/toaster oven for about 12-16 minutes, or until defrosted and warm through.

-If you don’t want to make this many pies, you can freeze any remaining chicken mixture in freezer safe container.  Good for about 3 months.  Defrost before use.