Country Sampler Special Edition

Biscuit-Ringed Beef Potpie

Serves 6

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This casserole doubles up on the toppings with a delightful biscuit edge surroundin­g crunchy french-fried onions.

INGREDIENT­S 1 pound lean ground beef, turkey or chicken 1 (11-ounce) can condensed beef with vegetables and barley soup 1 (10-ounce) package frozen peas and carrots, thawed and drained 1 cup chicken or beef broth ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon pepper 1 cup shredded cheddar cheese, divided 2 cups french-fried onions, divided 1 (7.5-ounce) package refrigerat­ed biscuit dough

INSTRUCTIO­NS

1. Preheat oven to 350°F.

2. Brown ground meat in large chunks in a skillet; drain. Stir in soup, vegetables, broth, salt, garlic powder and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.

3. Remove from heat; stir in ½ cup cheese and 1 cup french-fried onions. Pour the mixture into a 12" x 8" baking dish.

4. Cut each unbaked biscuit in half; place them cut side down around the edge of the baking dish. Bake, uncovered, for 15 to 20 minutes or until the biscuits are done. Top with the remaining cheese and onions; bake, uncovered, for 5 minutes or until the onions are crisp and golden brown.

RECIPE COURTESY OF GWEN CAMPBELL, STERLING, VA.

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