Gravy And Biscuit Casserole With Sweet Corn

Ingredients

Biscuit Layer

The biscuit layer is the muse of this hearty and flavorful casserole. Using self-rising flour, butter, milk, and salt, create a soft and fluffy dough that will rise and brown beautifully within the oven. To obtain the right consistency, observe these detailed directions.

Begin by preheating your oven to 400°F (200°C). In a large mixing bowl, combine 2 cups of self-rising flour, 1 teaspoon of salt, and half cup of chilly, unsalted butter cut into small cubes. Use your fingers to work the butter into the flour until it resembles coarse crumbs.

Gradually add 3/4 cup of milk, stirring till the dough simply comes collectively. Do not overmix, as this can toughen the biscuits. Turn the dough out onto a flippantly floured surface and pat it into a rectangle about 1/2-inch thick.

Cut the dough into 12 equal squares and place them in a single layer in a greased 9×13 inch baking dish. Brush the tops of the biscuits with melted butter and bake for 12-15 minutes, or till golden brown and cooked by way of.

Ingredients:

For the gravy:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the biscuit topping:

• 1 can (12 ounces) refrigerated biscuits
• 1/4 cup butter, melted

For the casserole:

• 1 can (14 ounces) cream-style corn
• 1 can (14 ounces) complete kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Ingredients:

1 pound breakfast sausage

1 onion, chopped

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

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

1 (14.5 ounce) can chicken broth

1 (15 ounce) can entire kernel corn, drained

1/2 cup milk

1/4 cup all-purpose flour

1 teaspoon dried thyme

half teaspoon salt

1/4 teaspoon black pepper

1 (10.5 ounce) can refrigerated biscuits, separated

half of cup shredded cheddar cheese

Ingredients:

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (10.seventy five ounce) can cream of mushroom soup
• 1 (10.seventy five ounce) can cream of celery soup
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (12 ounce) bundle refrigerated biscuits
• 1 (15 ounce) can candy corn, drained
• 1 cup shredded cheddar cheese

– Ingredients for Gravy:

– 2 cups low sodium chicken broth

– 2 cups complete milk

– 1/4 cup butter or margarine

– 1/4 cup all-purpose flour

– 1 teaspoon dried parsley flakes

– half teaspoon ground black pepper

– 1/4 teaspoon salt

– Ingredients for Casserole:

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

– 1 1/2 cups complete milk

– 1 can (11 ounces) corn niblets, drained

– 2 cans (16 ounces each) refrigerated buttermilk biscuits, cut into quarters

– 1/2 cup shredded cheddar cheese

Gravy and Biscuit Casserole with Sweet Corn

Ingredients:

• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1 can (10.75 ounces) condensed cream of celery soup
• 1 cup milk
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 1 cup frozen corn
• 1 cup cooked floor beef
• 1 can (8 ounces) refrigerated biscuits, separated
• 1/2 cup shredded cheddar cheese

Gravy Layer

Ingredients:

• 3 tablespoons butter
• 2 tablespoons chopped onion
• 3 tablespoons chopped green bell pepper
• 3 tablespoons all-purpose flour
• 1 (10.75 ounce) can cream of celery soup, undiluted
• 1 (10.75 ounce) can cream of mushroom soup, undiluted
• 1 (12 ounce) can evaporated milk
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces frozen corn kernels, thawed
• 1 (10 ounce) package deal refrigerated flaky biscuits

Gravy Layer:

1. Melt butter in a big saucepan over medium warmth.
2. Add onion and green bell pepper and prepare dinner till softened.
3. Stir in flour and cook for 1 minute.
4. Gradually whisk in cream of celery soup, cream of mushroom soup, and evaporated milk.
5. Bring to a boil, then reduce warmth and simmer for 10 minutes, or till thickened.
6. Remove saucepan from warmth and stir in cheddar cheese, salt, and pepper.

Ingredients

For the Casserole:

1 can (10.75 ounces) condensed cream of rooster soup

1 can (10.75 ounces) condensed cream of celery soup

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

1 cup milk

1/2 cup chopped onion

1/2 cup chopped celery

half cup chopped carrots

1 can (15 ounces) sweet corn, drained

1 pound ground beef, cooked and drained

1 package (10 biscuits), separated

For the Topping:

1/4 cup butter, melted

1/4 cup chopped recent parsley

1/4 cup grated Parmesan cheese

1 cup self-rising flour

1/3 cup butter, softened

1/2 teaspoon salt

1/2 cup milk

1/2 cup (1 stick) butter, melted

1/2 cup all-purpose flour

3 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

2 cups shredded sharp cheddar cheese

1 (15 ounce) can cream-style corn

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

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

Ingredients:

For the Gravy:

• 1/4 cup butter
• 2 tablespoons flour
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped contemporary parsley

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 6 tablespoons butter, melted

For the Sweet Corn:

• 2 cups recent sweet corn kernels
• 1/4 cup chopped purple onion
• 1/4 cup chopped green bell pepper
• 2 tablespoons chopped fresh cilantro

For the Casserole:

• 1 (9×13-inch) baking dish
• 1 recipe Gravy
• 1 recipe Biscuits
• 1 recipe Sweet Corn

Ingredients for Gravy and Biscuit Casserole with Sweet Corn:

Biscuits:

• 2 (10-ounce) cans refrigerated biscuit dough (8 biscuits)
• 1/2 cup (1 stick) butter, melted

Gravy:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Sweet Corn:

• 1 (15-ounce) can corn, drained

Other:

• 1/2 cup shredded sharp cheddar cheese

Ingredients

• 1 package deal (12 ounces) refrigerated biscuit dough
• 1 pound ground beef
• 1 onion, chopped
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.seventy five ounce) can condensed cream of mushroom soup
• 1 (14.5 ounce) can low sodium hen broth
• 1 (15 ounce) can complete kernel corn, drained
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Sweet Corn Layer

Sweet Corn Layer:

Ingredients:

• 1 (15 ounce) can candy corn, drained
• 1/2 cup chopped pink bell pepper
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 1/4 cup bitter cream
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Ingredients for Gravy and Biscuit Casserole with Sweet Corn:

For the biscuits:

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, minimize into small cubes
• 1 cup buttermilk

For the gravy:

• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 3 cups milk
• 1 cup rooster broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the casserole:

• 1 cup sweet corn kernels (fresh or frozen)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can diced green chiles, drained
• 1 (15 ounce) can tomato sauce
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Ingredients:

1 cup self-rising flour

1 cup milk

1/2 cup unsalted butter, softened

1/2 cup chopped onion

1/2 cup chopped green bell pepper

half cup chopped pink bell pepper

1 can (14.5 ounces) diced tomatoes, undrained

1 can (15 ounces) candy corn, drained

1 can (10.75 ounces) cream of chicken soup

half of cup shredded cheddar cheese

Salt and black pepper to taste

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

– 1 half kilos ground beef

– 1 onion, chopped

– 1 green bell pepper, chopped

– 1 pink bell pepper, chopped

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

– 1 (10.75 ounce) can cream of mushroom soup

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

– 1 (15 ounce) can corn, undrained

– 1 teaspoon chili powder

– half of teaspoon salt

– 1/4 teaspoon black pepper

– 1 (16 ounce) can refrigerated biscuits

– 1 cup shredded cheddar cheese

Ingredients:

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

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

1 (10.75 ounce) can cream of celery soup

1/2 cup milk

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green bell pepper

1 (15 ounce) can blackeyed peas, drained

1 (15 ounce) can kernel corn, drained

1 (10 ounce) bundle frozen chopped spinach, thawed and squeezed dry

1 (8 ounce) can refrigerated biscuits

1/4 cup grated Parmesan cheese

Gravy and Biscuit Casserole with Sweet Corn

This is a hearty and flavorful casserole that is perfect for a cold winter day. The gravy is made with a roux and hen broth, and the biscuits are mild and fluffy. The sweet corn provides a contact of sweetness to the dish. Ingredients:

1 can (15 ounces) cream-style corn
1 can (15 ounces) whole kernel corn, drained
1 can (10.75 ounces) cream of chicken soup
1 can (10.75 ounces) cream of celery soup
half of cup milk
1/2 cup all-purpose flour
1/4 cup butter
1/4 teaspoon black pepper
1/4 teaspoon salt
1 package (10 biscuits) refrigerated biscuits, separated

Instructions:

Preheat oven to 350 degrees F (175 levels C). Grease a 9×13-inch baking dish.
In a large bowl, mix the cream-style corn, entire kernel corn, cream of rooster soup, cream of celery soup, milk, flour, butter, black pepper, and salt. Stir until nicely combined.
Pour the corn mixture into the ready baking dish.
Separate the biscuits into individual biscuits and place them on top of the corn mixture.
Bake in the preheated oven for 25 minutes, or until the biscuits are golden brown and the corn mixture is bubbly.
Let stand for five minutes before serving.

Instructions

Step 1: Prepare the Biscuits

Stir together the flour, baking powder, salt and sugar in a large bowl. Cut in the butter and shortening till the combination resembles coarse crumbs. Gradually stir in sufficient milk until the dough types a sticky ball.

Turn the dough out onto a flippantly floured surface and knead for 30 seconds to 1 minute, or till easy. Roll the dough to a 12-inch circle and cut into 12 wedges.

Place the biscuits on a greased baking sheet and bake at 450 levels F (230 degrees C) for 12 to fifteen minutes, or till golden brown.

Step 2: Make the Gravy

2. Make the gravy:

In a large saucepan, whisk together the flour and milk till clean. Heat over medium warmth, stirring continually until thickened and bubbly. Remove from heat and stir in the hen bouillon granules. Serve immediately.

Step 3: Cook the Sweet Corn

Step 3: Cook the Sweet Corn

1. In a large pot or Dutch oven, bring 4 cups of water to a boil over excessive heat.

2. Add the corn kernels and salt to taste.

3. Bring the water again to a boil, then reduce the warmth to medium-low and simmer for 5-7 minutes, or until the corn is tender.

4. Drain the corn in a colander and set aside.

Step four: Assemble the Casserole

Step four: Assemble the Casserole

Preheat oven to 350 degrees F (175 levels C). In a large bowl, mix the corn, gravy, onion, celery, salt, and pepper

Stir in the crumbled biscuits

Pour the combination right into a greased 9×13 inch baking dish

Bake for 30-35 minutes, or till scorching and bubbly

Serve immediately

Step 5: Bake

Preheat oven to 400°F. Grease a 9×13-inch baking dish.

In a medium bowl, combine the gravy, milk, salt, and pepper. Stir within the biscuits and corn. Pour the combination into the prepared baking dish.

Bake at 400°F for 20-25 minutes, or until the casserole is bubbly and the biscuits are golden brown.

Tips

Serving Suggestions

1. Serve with a facet of your favorite vegetables. Gravy and Biscuit Casserole with Sweet Corn is hearty and flavorful, but it can be much more satisfying when paired with a side of greens. Some good choices include roasted carrots, green beans, or a simple salad.
2. Top with a fried egg. A fried egg is a great way to add some additional protein and taste to Gravy and Biscuit Casserole with Sweet Corn. Simply prepare dinner an egg over easy and place it on top of the casserole earlier than serving.
3. Add a dollop of sour cream. Sour cream is a delicious and versatile condiment that can add a touch of richness and creaminess to Gravy and Biscuit Casserole with Sweet Corn. Simply spoon a dollop of bitter cream on prime of the casserole before serving.
4. Sprinkle with shredded cheese. Shredded cheese is another nice way to add some extra taste and richness to Gravy and Biscuit Casserole with Sweet Corn. Simply sprinkle a layer of shredded cheese on top of the casserole earlier than baking.

Variations

Tips for Making Gravy and Biscuit Casserole with Sweet Corn

1. Use contemporary, candy corn for the most effective flavor.

2. If you do not have contemporary corn, you need to use frozen or canned corn.

3. Be sure to drain the corn properly before including it to the casserole.

4. Use a pointy knife to chop the biscuits into small items.

5. Don’t overmix the casserole, or the biscuits will turn out to be tough.

6. Bake the casserole till the biscuits are golden brown and the gravy is bubbly.

Variations on Gravy and Biscuit Casserole with Sweet Corn

1. Add different greens to the casserole, similar to green beans, peas, or carrots.

2. Use different varieties of biscuits, corresponding to buttermilk biscuits or cheddar biscuits.

3. Add shredded cheese to the casserole for extra taste.

4. Make a vegetarian version of the casserole by using vegetable broth as a substitute of chicken broth.

5. Serve the casserole with a aspect of your favourite salad or greens.