Kidney Bean And Biscuit Casserole
A hearty casserole combining savory ground beef, crispy bacon, flavorful vegetables, and spicy kidney beans topped with golden biscuits, perfect for comforting family dinners.
Ingredients
- 16 oz. cans red kidney beans ⓘ
- 16 oz. cans red kidney beans ⓘ
- 1 lb. ground beef ⓘ
- 4 slices bacon ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1/2 cup chopped celery ⓘ
- 1 clove garlic ⓘ
- 8 oz. can tomato sauce ⓘ
- 1 teaspoon chili powder ⓘ
- 1 tablespoon prepared mustard ⓘ
- 1 teaspoon salt ⓘ
- 1 cup prepared biscuit mix ⓘ
Instructions
- In a large skillet, brown the ground beef; remove and set aside.
- Add bacon slices and cook until crisp; remove from skillet.
- Crumble the cooked bacon and add to the beef.
- Pour off all but 2 tablespoons of bacon fat from the skillet.
- Add chopped onion, green pepper, celery, and minced garlic to the skillet and sauté until tender.
- Drain the kidney beans, reserving 1 cup of liquid (or add enough water to make 1 cup).
- Combine the beans, reserved liquid, cooked beef, vegetables, tomato sauce, chili powder, prepared mustard, and salt; mix well.
- Spoon the mixture into a casserole dish, making 6 evenly spaced biscuits on top.
- Bake in a 350°F (175°C) oven for 40 minutes or until the biscuits are golden brown.
Tips & Substitutions
For added flavor, consider using smoked bacon or adding a pinch of cayenne pepper for heat. If you're short on time, you can substitute the ground beef with pre-cooked shredded chicken or turkey. You can also use canned mixed beans for variety instead of just kidney beans.
Serving Suggestions
This casserole is hearty enough on its own but pairs beautifully with a side salad or steamed vegetables for a complete meal. For a touch of freshness, serve with sliced avocados or a dollop of sour cream on top. It also complements well with classic American recipes like Hamburger Steak Casserole.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or place the entire casserole back in the oven at 350°F (175°C) until warmed through, ensuring the biscuits remain crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Kidney Bean And Biscuit Casserole contains roughly 371 calories, with 11g protein, 53g carbohydrates, and 15g fat. It is an excellent source of iron (33% of the Daily Value), vitamin A (27% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2040mg per serving (89% 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 use a different type of bean?
Yes, you can substitute red kidney beans with black beans, pinto beans, or even chickpeas for a different flavor profile. Just remember to drain and rinse them before adding to the casserole.
How can I make this recipe vegetarian?
To make this casserole vegetarian, simply omit the ground beef and bacon. You can replace them with sautéed mushrooms or lentils for added texture and protein. Adjust the seasoning to enhance the flavors.
Can I freeze this casserole?
Yes, this casserole freezes well. Make sure to cool it completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.
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).