Flaky Biscuit Casserole
A hearty casserole with flaky biscuits, savory ground beef, mushrooms, and creamy mushroom soup, perfect for family dinners and comforting gatherings.
Ingredients
Instructions
- Brown the ground beef in a skillet.
- Add sliced mushrooms and 3/4 can of onion rings; cook several minutes.
- Place the cooked mixture into a greased casserole dish.
- Heat the mushroom soup until warm, then stir in 1/2 cup sour cream and pour over the meat mixture.
- Cut each biscuit in half and arrange the cut sides down around the edge of the casserole.
- Place the remaining onion rings in the center of the casserole.
- Beat the egg in a small bowl.
- Add 1/2 cup sour cream, celery seed, and salt to the beaten egg; spoon this mixture over the biscuits.
- Bake at 375°F for 25 to 30 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken instead of beef for a lighter option. You can also substitute the sour cream with Greek yogurt for a tangy twist. If you prefer, add some chopped spinach or bell peppers to the meat mixture for extra nutrition. This casserole can be customized similarly to other beef recipes, like the Cheese, Pasta And Beef Bake.
Serving Suggestions
This Flaky Biscuit Casserole makes a hearty main dish. Serve it with a simple green salad or steamed vegetables to balance the richness. It pairs beautifully with a side of roasted potatoes or a light soup. For a comforting meal, look for more American recipes that complement this dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions for a quick meal, but be sure to cover to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Flaky Biscuit Casserole contains roughly 352 calories, with 12g protein, 49g carbohydrates, and 12g fat. It is an excellent source of protein (23% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1382mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Can I freeze this casserole?
Absolutely! You can freeze the unbaked casserole for up to 3 months. Just make sure to cover it tightly with aluminum foil or plastic wrap. When you're ready to bake, thaw it overnight in the refrigerator and bake as directed. It may take a few extra minutes to cook if it's still slightly cold in the center.
What can I use instead of cream of mushroom soup?
If you don't have cream of mushroom soup on hand, you can make a homemade version using a roux of butter, flour, and milk, then adding sautéed mushrooms for flavor. Alternatively, a can of cream of chicken soup or a vegetable cream soup can work as a substitute, providing a similar creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).