Living 2 Eat |

This is the ultimate in comfort food.  I prefer to delete the garlic salt from this recipe (from the South Carolina Farm Bureau cookbook).

Hamburger Biscuit Casserole

2 pounds ground beef
1/2 - 1 cup chopped onion
1 14-ounce can tomato sauce
2 teaspoons chili powder
3/4 teaspoon garlic salt
2 8-ounce cans buttermilk biscuits
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 8-ounce container sour cream
2 eggs, beaten

In large frying pan, brown ground beef and onion. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough.

Separate 1 can of biscuit dough; pull apart each into 2 layers. Press biscuit layers over bottom of ungreased 10 x 13-inch baking pan.

Combine 1/2 cup of Cheddar cheese (reserve remaining cheese for topping), sour cream and eggs; mix well. Remove meat mixture from heat and stir in sour cream mixture; spoon over dough. Arrange remaining biscuit layers (pull apart in two layers) on top. Sprinkle with remaining cheese. Bake at 375 degrees for 25 to 30 minutes until biscuits are golden brown.

Hint: To reheat, bake loosely covered with foil, at 375 degrees for 20 to 25 minutes until heated through. To make ahead: prepare, cover and refrigerate up to 2 hours before baking.

Bake at 375 degrees for 30 to 35 minutes.
Yield: 8 servings