Gravy And Biscuit Casserole With Sun-Dried Tomatoes And Herbs

Ingredients

For the casserole:

Ingredients, For the casserole:

– 1 cup all-purpose flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 teaspoon black pepper

– 2 cups milk

– 1 cup shredded cheddar cheese

– 1/2 cup chopped sun-dried tomatoes

– 1/4 cup chopped fresh parsley

– 1/4 cup chopped fresh basil

– 1/4 cup chopped contemporary oregano

For the topping:

1 cup (2 sticks) unsalted butter, melted

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups chicken broth

1/2 cup grated Parmesan cheese

1/4 cup chopped recent basil

1/4 cup chopped fresh parsley

1/4 cup chopped sun-dried tomatoes

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

1 cup milk

1/2 teaspoon dried thyme

1/4 teaspoon dried oregano

6 biscuits, split in half

Instructions

To make the casserole:

Instructions, To make the casserole:

• Preheat oven to four hundred levels F (200 levels C).
• Cook floor beef in a big skillet over medium warmth until now not pink; drain.
• Stir within the diced onion, diced green bell pepper, minced garlic, and dried basil. Cook for about 5 minutes, or until veggies are softened.
• Stir in diced sun-dried tomatoes and half cup of the shredded Parmesan cheese.
• Season with salt and pepper to taste.
• Spread the cooked ground beef mixture into a greased 9×13-inch baking dish.
• In a separate bowl, whisk together the milk, eggs, and remaining half cup of shredded Parmesan cheese.
• Pour the milk mixture over the ground beef combination.
• Cut the refrigerated biscuits into quarters and arrange them over the milk combination.
• Pour the melted butter over the biscuits.
• Bake for 25-30 minutes, or until golden brown and bubbly.

To make the topping:

Instructions, To make the topping:

• In a meals processor, combine the flour, Parmesan cheese, salt, and pepper.
• Add the butter and pulse until the combination resembles coarse crumbs.
• Transfer the topping to a baking dish and refrigerate for a minimum of 1 hour, or as much as in a single day.

To assemble the casserole:

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

2. In a large skillet, brown the ground beef and sausage gravy and biscuit casserole over medium heat. Drain off any extra grease.

3. Stir in the sun-dried tomatoes, herbs, salt, and pepper. Cook for five minutes, or till the greens are softened.

4. Stir within the gravy. Bring to a boil, then scale back warmth and simmer for 10 minutes, or until the gravy has thickened.

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

6. In a separate bowl, combine the biscuit mix and milk. Stir until just mixed. Drop the biscuit dough by spoonfuls over the gravy combination.

7. Bake for 20-25 minutes, or until the biscuits are golden brown and the casserole is bubbly.

8. Let stand for 5 minutes before serving.