Biscuit Topped Corned Beef Casserole Recipes

Steps:

• Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
• In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
• Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.

Steps:

• Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes., Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through.

Steps:

• In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Remove from the heat; stir in vegetables and 1/4 cup cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full). , Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling. , Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with non-stick cooking spray.
• Cut biscuits into quarters; arrange them to cover bottom of prepared baking pan. Bake in preheated oven until biscuits have started to cook but are not done, about 5 minutes. Sprinkle with 1/3 cup shredded Cheddar cheese.
• Whisk eggs, milk, salt, and black pepper together in a mixing bowl.
• Place a non-stick skillet over medium to medium-high heat. Spoon in the corned beef hash. Cook and stir until hot and beginning to crisp up, 5 to 8 minutes. Remove from heat. Pour in egg mixture and continue to stir until eggs have started to cook but are not set, about 30 seconds.
• Spread egg and hash mixture evenly over biscuits. Sprinkle with remaining Cheddar cheese. Spread prepared country gravy over the top and bake until cooked through, about 45 minutes.

Steps:

• Melt butter in a large saucepan, and cook onion at medium heat until tender; remove from heat.
• Stir in flour, salt, Worcestershire sauce and pepper.
• Gradually add the milk, stirring well.
• Bring to a boil, and stir for two minutes, or until thickened and bubbly.
• Mix in the potatoes, corn and corned beef.
• Transfer to a greased 13" x 9" x 2" casserole dish.
• Bake, uncovered, at 400F for 25-30 minutes, or until bubbly.
• Top with the biscuits, and bake for an additional 10-15 minutes, or until biscuits are golden brown.

Steps:

• In a large saucepan, cook onion in butter over medium heat until tender; remove from the heat. Stir in the flour, salt, Worcestershire sauce and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the potatoes, corn and corned beef., Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 30 minutes or until bubbly. Top with biscuits. Bake 10-15 minutes longer or until biscuits are golden brown.

Steps:

• Preheat the oven to 375 degrees F.
• In a large nonstick skillet, brown the ground beef with the onion and green pepper. Drain off any excess fat.
• Stir in the tomato sauce, chili powder, and garlic salt. Let simmer.
• Separate the biscuit dough into 10 biscuits; split each in half. Press 10 biscuit halves over the bottom of an ungreased 8-inch or 9-inch square baking pan.
• In a bowl, mix 1/2 cup of the cheese with the sour cream and egg.
• Remove the meat mixture from the heat and stir in the sour cream mixture. Spoon over the biscuit dough.
• Arrange the remaining biscuit halves on top. Sprinkle with the remaining 1 cup of cheese.
• Bake for 25 to 30 minutes, until golden brown.

Steps:

• Combine the sour cream, sauerkraut, onion (if using) and garlic.
• Spread mixture onto bottom of 9x13-inch pan.
• Scatter corned beef evenly over mixture.
• Spread cheese on top of corned beef.
• Put bread on top of the Swiss cheese.
• Pour butter on top of bread.
• Bake at 350°F for 1/2 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 2-quart casserole dish.
• Heat butter in a skillet over medium heat until bubbly.
• Cook and stir onion in the melted butter until browned, about 8 minutes. Set onion aside.
• Stir corned beef, chili sauce, and mayonnaise together in a bowl.
• Spread sauerkraut in the bottom of the prepared casserole dish.
• Spoon corned beef mixture on top of sauerkraut.
• Sprinkle cooked onions on top of corned beef mixture.
• Top onions with 1/2 cup Swiss cheese.
• Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes.
• Cut individual biscuits in half. Remove casserole from oven and place halved biscuits on top of casserole. Bake until biscuits are lightly golden brown, about 18 minutes.
• Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes.

Steps:

• Heat oven to 400°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms.
• In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture.
• Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.