Gravy And Biscuit Casserole With Ground Beef And Sausage

Ingredients

For the casserole:

Ingredients, For the casserole:

1 pound ground beef

1 pound breakfast sausage

1 onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (10.seventy five ounce) can cream of mushroom soup

1 (10.seventy five ounce) can cream of celery soup

1 (10 ounce) can diced tomatoes and green chilies, undrained

1/2 cup water

1 teaspoon salt

1/2 teaspoon black pepper

1 (12 ounce) bundle refrigerated biscuits

1/2 cup shredded cheddar cheese

1 pound ground beef

The ingredient floor beef, comes from cows. Ground beef refers to meat from a cow that has been floor, which means it has been passed via a meat grinder to interrupt it into small items.

Ground beef can be made from varied cuts of meat, together with chuck, spherical, sirloin, and brisket. The fat content of floor beef ranges from lean (90% lean, 10% fat) to extra-lean (96% lean, 4% fat).

Ground beef is a versatile ingredient that can be utilized in plenty of dishes, including hamburgers, meatloaf, tacos, and spaghetti sauce.

When choosing ground beef, it is very important think about the fats content and the freshness of the meat.

1 pound breakfast sausage

1 pound breakfast sausage

1 onion, chopped

1 onion, chopped

1 green bell pepper, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

– 1 red bell pepper, chopped

1 (10.75 ounce) can cream of celery soup

Ingredients, 1 (10.75 ounce) can cream of celery soup

1 (10.seventy five ounce) can cream of mushroom soup

Cream of mushroom soup is a condensed soup that is produced from mushrooms, cream, and different elements. It is a well-liked ingredient in casseroles, soups, and other dishes. One (10.75 ounce) can of cream of mushroom soup contains the next ingredients:

– Mushrooms

– Water

– Cream

– Flour

– Salt

– Monosodium glutamate

– Natural flavor

– Potassium chloride

– Disodium inosinate

– Disodium guanylate

– Artificial color

1 (10 ounce) can diced tomatoes and green chilies, undrained

1 (10 ounce) can diced tomatoes and green chilies, undrained

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can corn, drained

Ingredients:

1 (15 ounce) can corn, drained

1 teaspoon chili powder

Chili powder is a spice mix that usually includes chili pepper, cumin, oregano, and garlic powder. It is used to add flavor and heat to dishes. In this recipe, 1 teaspoon of chili powder is used to season the bottom beef and sausage.

1/2 teaspoon ground cumin

– 1 pound breakfast sausage

– 1 pound ground beef

– 1 onion, chopped

– 1 green bell pepper, chopped

– 1 red bell pepper, chopped

– 2 cloves garlic, minced

– 1 can (10.seventy five ounces) cream of celery soup

– 1 can (10.75 ounces) cream of mushroom soup

– half teaspoon floor cumin

– 1/2 teaspoon dried oregano

– 1/4 teaspoon black pepper

– 1/4 teaspoon salt

– 1 field (21 ounces) biscuits, separated

– 1 cup shredded cheddar cheese

– 1/2 cup chopped recent parsley

1/4 teaspoon salt

Ingredients:

— Gravy —

1/4 teaspoon salt

1/4 teaspoon black pepper

INGREDIENTS

¼ teaspoon black pepper

1 (10 count) can refrigerated biscuits, separated

Ingredients:

• 1 (10 count) can refrigerated biscuits, separated

For the gravy:

Ingredients

For the Gravy:

2 cups low-sodium beef stock

1 cup heavy cream

1/4 cup water

3 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon chicken bouillon granules

1 teaspoon dried thyme

half teaspoon black pepper

1/4 teaspoon garlic powder

1/4 cup butter

Butter is a dairy product made from the fat of milk.

It is often used as a selection or condiment, and can be used for cooking and baking.

Butter is a good source of vitamins A, E, and K, and in addition incorporates calcium, magnesium, and phosphorus.

One-quarter cup of butter incorporates:

• 102 calories
• 12 grams of fat
• 7 grams of saturated fat
• 3 grams of cholesterol
• 0 grams of carbohydrates
• 0 grams of protein

1/4 cup allpurpose flour

¼ cup all-purpose flour

2 cups milk

INGREDIENTS

• 1 pound floor beef
• 1 pound breakfast sausage
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10.seventy five ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of hen soup
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16 ounce) package deal refrigerated biscuits

1/2 teaspoon salt

Salt is a mineral that’s important for all times.

It helps to control blood stress, muscle function, and fluid balance.

Salt can additionally be a flavor enhancer, and it can be used to season meals.

1/2 teaspoon of salt is a small amount, but it can add a big quantity of flavor to food.

When including salt to meals, it is very important taste the food first to see if it wants extra.

Too much salt could make food unpalatable.

1/4 teaspoon black pepperInstructions

Ingredients

• 1 pound floor beef
• 1 pound floor sausage
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 pink bell pepper, chopped
• 1 can (10.75 ounces) cream of celery soup
• 1 can (10.seventy five ounces) cream of mushroom soup
• 1 can (10.75 ounces) condensed tomato soup
• 1/4 teaspoon black pepper
• 1 bundle (10 count) refrigerated biscuits
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 levels F (175 degrees C).
2. In a big skillet, brown ground beef and floor sausage over medium heat. Drain off extra grease.
3. Add onion, green bell pepper, and purple bell pepper to the skillet and cook till softened.
4. Stir in the cream of celery soup, cream of mushroom soup, condensed tomato soup, and black pepper. Bring to a boil, then reduce heat and simmer for five minutes.
5. Pour the meat combination into a 9×13 inch baking dish.
6. Separate the biscuits into 10 pieces and place them on high of the meat combination.
7. Sprinkle the cheddar cheese over the biscuits.
8. Bake in the preheated oven for 20 minutes, or until the biscuits are golden brown and the cheese is melted.

To make the casserole:

The elements you’ll need are:

1 pound floor beef

1 pound breakfast sausage

1 onion, chopped

1 green bell pepper, chopped

1 pink bell pepper, chopped

1 (10.75 ounce) can cream of mushroom soup

1 (10.75 ounce) can cream of celery soup

1 (12 ounce) can evaporated milk

1 teaspoon salt

1/2 teaspoon black pepper

1 (16 ounce) package refrigerated biscuits

Preheat oven to 350 levels F (175 degrees C).

Ingredients:

• 1 pound ground beef
• 1 pound breakfast sausage
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 can (10.seventy five ounces) cream of celery soup
• 1 can (10.seventy five ounces) cream of mushroom soup
• 1 cup milk
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (11 ounces) refrigerated biscuits, minimize into quarters

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. In a big skillet, brown the bottom beef and sausage over medium warmth. Drain off any excess grease.
3. Add the onion, green bell pepper, and pink bell pepper to the skillet and cook till softened, about 5 minutes.
4. Stir in the cream of celery soup, cream of mushroom soup, milk, parsley, salt, and black pepper. Bring to a boil, then cut back warmth and simmer for 5 minutes, or till thickened.
5. Pour the mixture right into a 9×13 inch baking dish. Top with the biscuit quarters.
6. Bake for 20 minutes, or till the biscuits are golden brown and the casserole is bubbly.

In a big skillet, brown the ground beef and sausage over medium warmth. Drain off any excess fats.

INGREDIENTS

1 pound floor beef, browned
1 pound breakfast sausage, browned
3/4 cup chopped onion
1/4 cup chopped green bell pepper
1 (10.75 oz) can cream of celery soup
1 (10.75 oz) can cream of mushroom soup
1/2 cup milk
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
6 biscuits, break up
1 cup shredded cheddar cheese

INSTRUCTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, brown the bottom beef and sausage over medium warmth. Drain off any excess fat. Stir in the onion and green bell pepper; prepare dinner and stir until softened. Stir within the cream of celery soup, cream of mushroom soup, milk, flour, salt, and pepper. Bring to a boil, scale back warmth, and simmer for 10 minutes, or until thickened.

Spread half of the meat combination right into a greased 9×13-inch baking dish. Top with the biscuits. Spread the remaining meat mixture over the biscuits. Sprinkle with cheese.

Bake in the preheated oven for 20-25 minutes, or till the biscuits are golden brown and the cheese is melted and bubbly.

Add the onion, green bell pepper, and red bell pepper to the skillet and prepare dinner till softened, about 5 minutes.

Ingredients:

• 1 pound floor beef
• 1 pound breakfast sausage
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 purple bell pepper, chopped
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can tomato paste
• 1 (10 ounce) can diced tomatoes and green chiles
• 1 (14.5 ounce) can beef broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (12 ounce) can refrigerated biscuits
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350 levels F (175 levels C).
2. In a big skillet, brown floor beef and sausage over medium heat. Drain off excess grease.
3. Add onion, green bell pepper, and purple bell pepper to the skillet and cook till softened, about 5 minutes.
4. Stir in tomato sauce, tomato paste, diced tomatoes and green chiles, beef broth, chili powder, cumin, oregano, salt, and black pepper. Bring to a boil, then cut back heat and simmer for quarter-hour.
5. Spray a 9×13 inch baking dish with cooking spray. Pour meat mixture into the prepared baking dish.
6. Separate biscuits into particular person pieces and place on top of the meat mixture.
7. Sprinkle with cheddar cheese.
8. Bake for 20-25 minutes, or till biscuits are golden brown and the casserole is bubbly.
9. Let stand for five minutes earlier than serving.

Stir in the cream of celery soup, cream of mushroom soup, tomatoes and green chilies, black beans, corn, chili powder, cumin, salt, and black pepper.

Gravy and Biscuit Casserole with Ground Beef and Sausage

Ingredients

1 pound ground beef

1 pound floor sausage

1 onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (10.75 ounce) can cream of celery soup

1 (10.75 ounce) can cream of mushroom soup

1 (14.5 ounce) can tomatoes and green chilies

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

1 tablespoon chili powder

1 teaspoon cumin

Salt and black pepper to taste

1 (10 ounce) can refrigerated buttermilk biscuits

Spread the mixture right into a 9×13 inch baking dish.

– 1 pound floor beef

– 1 pound floor sausage

– 1 onion, chopped

– 2 green bell peppers, chopped

– 1 purple bell pepper, chopped

– 1 can (10 3/4 ounces) cream of celery soup

– 1 can (10 3/4 ounces) cream of mushroom soup

– 1 cup milk

– half of cup bitter cream

– 1/4 cup chopped contemporary parsley

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 1 can (11 ounces) refrigerated biscuits

Separate the biscuits into 10 items and place them on high of the casserole.

Ingredients

1 pound floor beef

1 pound breakfast sausage

1 onion, chopped

2 green bell peppers, chopped

2 cans (10.75 ounces each) condensed cream of mushroom soup

1 can (10 ounces) diced tomatoes with green chilies, undrained

1 can (15 ounces) tomato sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon black pepper

10 refrigerated biscuits, separated into 10 pieces

To make the gravy:

Ingredients:

– 1 pound ground beef

– 1 pound breakfast sausage

– 1/2 cup chopped onion

– half of cup chopped green bell pepper

– 1 (10.seventy five ounce) can cream of celery soup

– 1 (10.seventy five ounce) can cream of mushroom soup

– 1/2 cup milk

– 1/4 cup all-purpose flour

– 1 teaspoon salt

– half teaspoon black pepper

– 1 (12 ounce) bundle refrigerated biscuits

– half cup shredded cheddar cheese

To make the gravy:

– In a large skillet over medium heat, brown the bottom beef and sausage. Drain off any extra grease.

– Add the onion and bell pepper to the skillet and cook dinner until softened.

– Stir within the cream of celery soup, cream of mushroom soup, milk, flour, salt, and pepper. Bring to a simmer and cook till thickened.

– Preheat oven to 350 levels F (175 levels C).

– Spread the gravy over the underside of a 9×13 inch baking dish.

– Separate the biscuits into individual pieces and place them over the gravy.

– Sprinkle the cheddar cheese over the biscuits.

– Bake in the preheated oven for 20-25 minutes, or till the biscuits are golden brown and the cheese is melted.

In a small saucepan, melt the butter over medium warmth.

Ingredients:

– 1 pound floor beef
– 1 pound sausage
– 1 onion, chopped
– 1 green bell pepper, chopped
– 1 pink bell pepper, chopped
– 1 can (15 ounces) tomato sauce
– 1 can (15 ounces) diced tomatoes
– 1 can (10.5 ounces) cream of mushroom soup
– 1 can (10.5 ounces) cream of celery soup
– 1 cup milk
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 bundle (10 ounces) refrigerated biscuits, separated

Whisk in the flour and prepare dinner for 1 minute.

Ingredients:

1 pound ground beef

1 pound breakfast sausage

1 onion, chopped

1 green bell pepper, chopped

1 purple bell pepper, chopped

2 cans (10.75 ounces each) condensed cream of mushroom soup

1 can (10.75 ounces) condensed cream of celery soup

1 cup milk

1 bundle (10 ounces) refrigerated biscuits

Whisk in the flour and prepare dinner for 1 minute:

In a big skillet, brown the bottom beef and breakfast sausage over medium warmth. Drain off any extra grease. Add the onion, green bell pepper, and purple bell pepper to the skillet and cook till softened, about 5 minutes.

In a medium bowl, whisk together the cream of mushroom soup, cream of celery soup, and milk. Add the soup combination to the skillet with the bottom beef and greens. Bring to a simmer and cook dinner over low heat, stirring often, for 1 minute.

Gradually whisk in the milk till smooth.

– 1 pound ground beef

– 1 pound breakfast sausage

– 1 cup chopped onion

– 1 cup chopped celery

– 1 cup chopped green bell pepper

– 1 can (10.seventy five ounces) cream of mushroom soup

– 1 can (10.seventy five ounces) cream of rooster soup

– 1 cup milk

– 1 teaspoon salt

– half of teaspoon black pepper

– 1 (10-count) package deal refrigerated buttermilk biscuits

– half of cup shredded cheddar cheese

Bring to a simmer and cook till thickened, about 5 minutes.

Ingredients:

For the gravy:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups chicken broth

1/2 cup milk

1/4 teaspoon salt

1/4 teaspoon black pepper

For the casserole:

1 pound floor beef

1 pound breakfast sausage

1 onion, chopped<!–

1 green bell pepper, chopped

1 pink bell pepper, chopped

1 (10.75 ounce) can cream of mushroom soup

1 (10.seventy five ounce) can cream of celery soup

1/2 cup milk

1 (16 ounce) bundle refrigerated buttermilk biscuits

Instructions:

To make the gravy:

1. In a medium saucepan, melt the butter over medium heat.

2. Whisk within the flour and cook for 1 minute.

3. Gradually whisk in the hen broth and milk till easy.

4. Bring to a simmer and prepare dinner till thickened, about 5 minutes.

5. Season with salt and pepper to style.

To make the casserole:

1. Preheat oven to 350 levels F (175 levels C).

2. In a big skillet, brown the ground beef and breakfast sausage over medium heat. Drain off the excess fats.

3. Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened.

4. Stir in the cream of mushroom soup, cream of celery soup, and milk.

5. Pour the mixture right into a 9×13 inch baking dish.

6. Separate the biscuits into individual biscuits and place them on prime of the meat combination.

7. Bake for 25-30 minutes, or till the biscuits are golden brown and the casserole is bubbly.

8. Serve heat.

Season with salt and black pepper.

Ingredients:

1 pound floor beef

1 pound pork sausage

1 onion, chopped

1 green bell pepper, chopped

1 can (10.seventy five ounces) cream of celery soup

1 can (10.seventy five ounces) cream of mushroom soup

1 can (4 ounces) diced green chilies, undrained

1 cup milk

12 biscuits, torn into chunks

Salt and black pepper to taste

Pour the gravy over the casserole and bake for 2025 minutes, or till the biscuits are golden brown and the casserole is bubbly.

Ingredients:

– 1 pound floor beef

– 1 pound breakfast sausage

– 1 onion, chopped<!–

– 2 cloves garlic, minced

– 1 (10.seventy five ounce) can cream of celery soup

– 1 (10.75 ounce) can cream of mushroom soup

– 1 (10.5 ounce) can condensed tomato soup

– half of cup milk

– 1 teaspoon dried thyme

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1 (12 ounce) package refrigerated buttermilk biscuits

– Gravy

– 2 tablespoons butter

– 2 tablespoons all-purpose flour

– 1 cup milk

– Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).

2. In a big skillet, brown the bottom beef and sausage over medium warmth. Drain off any excess grease.

3. Add the onion and garlic to the skillet and cook dinner till softened.

4. Stir in the cream of celery soup, cream of mushroom soup, tomato soup, milk, thyme, salt, and pepper.

5. Pour the mixture into a 9×13 inch baking dish.

6. Cut the biscuits into quarters and prepare them over the casserole.

7. Pour the gravy over the casserole and bake for 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.