Description
A warm and comforting casserole featuring seasoned ground beef, creamy soup, and a tender biscuit topping.
Ingredients
- 1 lb ground beef, browned and drained
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef or vegetable broth
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 1 cup cooked rice (white or brown) or cooked pasta
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups biscuit dough or a simple drop-biscuit topping
- 2 tbsp butter, melted
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Brown the beef: In a large skillet over medium heat, cook the ground beef with chopped onion until the meat is no longer pink and the onion is soft. Add garlic and cook 30 seconds more.
- Build the filling: Stir in the cream of mushroom soup, broth, corn, cooked rice, smoked paprika, thyme, salt, and pepper. Let the mixture simmer 3–4 minutes until slightly thickened. Stir in half of the cheddar cheese.
- Assemble: Spoon the beef mixture into the prepared baking dish, spreading it evenly.
- Add the topping: Drop spoonfuls of biscuit dough across the top of the filling, or spread your biscuit topping evenly. Brush the topping with melted butter and sprinkle the remaining cheddar cheese around the edges so it melts into the top.
- Bake: Bake for 20–25 minutes, or until the topping is golden brown and the filling bubbles at the sides.
- Rest and serve: Let the casserole rest 5–10 minutes before scooping to help the layers set. Serve warm with a crisp green salad.
Notes
For a lighter version, consider substituting poultry. Use freshly shredded cheese for better melting and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American