Hungry Boys' Casserole

Name: Hungry Boys' Casserole
Prep time: 40 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 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™ chickpeas (garbanzo beans), drained (from 19-oz can); 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

48 Ratings

10 Reviews

0 Questions

Prep 40 min
Total 1 hr 5 min
Ingredients 18
Servings 8

Here’s a hearty tummy-warming beef casserole made with Progresso™ chickpeas – a flavorful dinner.

By Pillsbury Kitchens

Updated December 26, 2014

Bake-Off® Contest 15, 1963

Mira Walilko
Detroit, Michigan

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™ chickpeas (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

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.