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Hungry Boys' Casserole

(43)

8 reviews

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

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

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.

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; 34%
Saturated Fat 7g 35%
Cholesterol: 55mg; 18%
Sodium: 1000mg; 42%
Total Carbohydrate: 44g; 15%
Dietary Fiber 8g 32% Sugars 3g
Protein: 23g

% Daily Value*:

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

Exchanges:

3 Starch; 2 Fat;

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

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