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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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âMy sister made this flavorful entree often as a newlywed, and shared the recipe with me when I got married,â writes Andrea Hickerson from her home in Trenton, Tennessee. The biscuit-topped dish has a comforting flavor and speedy, breezy assembly, too! Ingredients:
1-1/2 pounds ground beef |
2 cups frozen cut green beans, thawed |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 can (15-1/4 ounces) whole kernel corn, drained |
3/4 cup water |
1 teaspoon worcestershire sauce |
1 tube (12 ounces) refrigerated buttermilk biscuits |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, soup, corn, water and Worcestershire sauce. Bring to a boil; cook and stir for 2-3 minutes or until heated through. Keep warm.
2. Separate biscuits and cut into quarters; place on an ungreased baking sheet. Bake at 400° for 5 minutes.
3. Transfer beef mixture to a greased 13-in. x 9-in. baking dish. Top with biscuits and cheese. Bake for 8-10 minutes or until biscuits are golden brown. Yield: 6 servings.
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