Hungry Boys' Casserole

Here’s a hearty tummy-warming beef casserole made with Progresso® chick peas – a flavorful dinner.

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Servings 8

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( 63 ) Ratings

63 Ratings

5 Stars

4 Stars 16%

3 Stars 19%

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Member Reviews ( 8 )

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Bake-Off® Contest 15, 1963

Mira Walilko

Detroit, Michigan

ingredients 18
Prep Time 40 min
Total Time 1 hr 5 min

Ingredients

Casserole

1 1/2: lb. ground beef

1: cup chopped celery

1/2: cup chopped onion

1/2: cup chopped green bell pepper

1: garlic clove, minced

1: (6-oz.) can tomato paste

3/4: cup water

1: teaspoon paprika

1/2: teaspoon salt

1: (16-oz.) can baked beans, undrained

2: cups Progresso® chick peas (garbanzo beans), drained (from 19-oz can)

Biscuits

1 1/2: cups Pillsbury BEST® All Purpose or Unbleached Flour

2: teaspoons baking powder

1/2: teaspoon salt

1/4: cup margarine or butter

1/2: to 3/4 cup milk

2: tablespoons sliced stuffed green olives

1: tablespoon slivered almonds

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Directions

1 In 12-inch skillet, combine ground beef, celery, onion, bell pepper and garlic. Cook over medium-high heat until beef is browned and thoroughly cooked and vegetables are crisp-tender, stirring frequently. Drain. Reduce heat to low. Stir in tomato paste, water, paprika and 1/2 teaspoon salt. Add baked beans and garbanzo beans; simmer while preparing biscuits, stirring occasionally.
2 Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder and 1/2 teaspoon salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Gradually stir in enough milk until mixture leaves sides of bowl and forms a soft, moist dough.
3 On floured surface, gently knead dough 8 times. Roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch doughnut cutter. Reserve dough centers. Reroll dough to cut additional biscuits.
4 Reserve 1/2 cup of beef mixture. Pour remaining hot beef mixture into ungreased 13x9-inch (3-quart) glass baking dish. Arrange biscuits without centers over hot beef mixture. Stir olives and almonds into reserved 1/2 cup beef mixture; spoon into center of each biscuit. Top each with biscuit centers.
5 Bake at 425°F. for 15 to 25 minutes or until biscuits are golden brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe

Calories: 470
Calories from Fat: 200),

% Daily Value

Total Fat: 22g; 22%
(Saturated Fat 7g, 7% ),
Cholesterol: 55mg; 55%;
Sodium: 1000mg; 1000%;
Total Carbohydrate: 44g; 44%
(Dietary Fiber 8g 8% Sugars 3g 3% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 20%;
Calcium: 15%;
Iron: 25%;

Exchanges:

3 Starch; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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TAG245

report Posted Sep. 11, 2012 12:40 PM

This too was an early marriage favorite. And I used baked beans like so many others. Fun to remember those first meals...I like the idea of putting the meat inside the biscuits and rolling and slicing it.

Sussi

report Posted Sep. 10, 2011 2:03 PM

I don't think this recipe is exactly the same as originally printed in the 1963 Pillsbury Bake-Off book. I still have mine but can't locate it right now. I don't recall chick peas used in the recipe but then I wouldn't have know what a chick pea was until a few years later. I used pork'n'beans. Also the biscuit were more of a pinwheel in which a meat mixture was spread before the dough was rolled and sliced. The Hungry Boys' Casserole was my first successful recipe that I had made.

TWall10107

report Posted Jul. 23, 2011 2:06 PM

My mother, too, made this for years and years. She started making it the year the recipe appeared in a magazine (BH&G?). Her version varied in one detail from the recipe given here: she shaped the biscuit dough into a "jelly roll" filled with the reserved ground beef and the olives, and then sliced that into pinwheels, with beef and olives in every bite.

LindaB2

report Posted Jan. 30, 2011 8:32 AM

I am sixty years old and I remember my mom making this recipe. Now that mom is gone, my brother asked me if I had the recipe and I said no but I have the ability of obtaining (inter-net is wonderful). I will make this for him and continue the change. Thank you for sharing.

Barb "W"

report Posted Jun. 11, 2008 3:40 PM

This was my 1st favorite casserole that I made after I was married, in 1971. It came from an old newspaper insert (I believe) of all the Bake-Off recipes that my mom had saved. I lost the recipe and was thrilled to find it on Pillsbury website. The recipe I remember had lima beans instead of garbanzo beans (which I left out)and it also had pork & beans. A little of the meat mixture was spread over the dough, rolled and cut into pinwheels and laid on top of the meat mixture. The flavors are great and it tastes as good now as it did 37 years ago!