Bake-Off® Contest 15, 1963
Detroit, Michigan

Hungry Boys' Casserole

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

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  • prep time 40 min
  • total time 1 hr 5 min
  • ingredients 18
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.