…like this delicious casserole I fixed for supper last night. We’re in a rut food-wise, so I decided to try a little something different. Seymour sometimes gets a little nervous when I start experimenting in the kitchen (and after the lasagna casserole incident, I suppose I can’t blame him, but I still say my pepperoni, green onion, and parsley pizza rocks), but this recipe – which I made up as I went along – was a bona fide crowd-pleaser (Bubbles cheered when I told him I wrote down what I did so I could duplicate the results).
So, without further ado, my recipe for Comfort Casserole (so called because it just felt comfort foody):
8 oz. sour cream
1 can (10 ¾ oz.) cream of mushroom soup
½ can milk
2 lbs. hamburger
1 can corn
1 c. shredded cheddar cheese
3 tubes (7.5 oz.) buttermilk biscuits
In a medium bowl, combine sour cream, mushroom soup, and milk. Mix well; set aside. Brown hamburger together with onion flakes; drain. Combine with corn. Preheat oven to 350°F. Coat a 9×13″ pan with nonstick spray. Add hamburger mixture, then cheese, then sauce. Spread sauce till evenly distributed. Top with biscuits. Bake 35-45 minutes or till biscuits are done.
So, there you have it. Not too shabby, if I do say so myself, though I did think about adding green beans or hash browns or something. I think a few more veggies might make a tasty addition, but then the sauce might need to be, uh, more. You know, maybe use a whole can of milk instead of just a half can. If you try it, let me know what you think!
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