4-Ingredient Amish Biscuit Beef Casserole
A hearty, comforting one-dish dinner made with seasoned ground beef, creamy mushroom gravy, and golden, fluffy biscuit pieces. It’s simple, filling, and perfect for a busy weeknight.
Ingredients
- 2 pounds ground beef, 80–85% lean
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cans (10.5 ounces each) condensed cream of mushroom soup
- 1 cup whole milk
- 1 can (16 ounces) refrigerated biscuit dough, 8 large biscuits
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish.
- In a large bowl, gently mix the ground beef with the salt and black pepper.
- Divide the beef into 6 equal portions and shape each portion into a flat square patty, about 1/2 inch thick.
- Arrange the raw beef patties in a single layer in the prepared baking dish.
- In a bowl, whisk together the condensed cream of mushroom soup and milk until smooth.
- Pour the mushroom gravy mixture evenly over the beef patties, allowing it to flow between them.
- Open the biscuit dough and separate the biscuits. Tear each biscuit into 3–4 rustic pieces.
- Arrange the biscuit pieces over the top of the casserole, covering most of the beef and gravy.
- Bake uncovered for 30 minutes.
- If the biscuits are browning too quickly, loosely cover the top with foil. Continue baking for another 10–15 minutes, until the biscuits are golden brown and the beef reaches an internal temperature of 160°F (71°C).
- Remove from the oven and let the casserole rest for 5–10 minutes before serving.
- Serve warm, making sure each portion has plenty of tender beef, creamy gravy, and golden biscuits.
Tips
- You can substitute cream of chicken or cream of celery soup for the mushroom soup.
- For extra flavor, add finely chopped onion or a little dried thyme.
- For a cheesy version, stir about 1/2 cup shredded cheddar into the soup mixture.
- Serve with green beans, peas, or a simple salad for a complete meal.