Cheeseburger Casserole

By Ralph and Doris Bircham

The cheeseburger casserole is quick to make, everyone seems to like it and it is the perfect dish to bake and take to your family or friends who are stressed out at calving or harvest or haying time. It goes over well with our family.

1 lb    lean ground beef
1 (10 oz) can    cream of mushroom soup, tomato, vegetable or
cream of celery soup
1?3 cup    onion, chopped
1 tsp    Worcestershire sauce
¼ tsp    salt
1?8 tsp    pepper
garlic if desired

Combine ground beef and onion in greased casserole and bake at 400°F for 20 minutes. (If I’m in a hurry I do this in the microwave?—?high for 6 minutes). Drain and add Worcestershire sauce, soup, salt and pepper. Place biscuits (see directions below) on top of casserole, seam side down and bake at 400°F for 30 minutes or until biscuits are golden brown on top.

Biscuits for top of Casserole

1 cup    flour
¼ cup + 2 tbsp    milk
2 tbsp    cooking oil

Combine dry ingredients. Combine oil and milk and add to dry ingredients. Stir until doughy. Knead 8 times on floured surface. Divide into 8 parts and mold each portion around a cheese cube, pinching edges to seal.

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