*This recipe uses a seasoning blend (My Favorite Roast Seasoning Blend) found in the eCookbook, Mix it / Store it / Make it ~ Entrees and Seasonings. Click here to purchase and make the seasoning for your pantry!
1 pound ground beef
2 tablespoons My Favorite Roast Seasoning Blend
1/2 cup chopped onion
10.75 oz can cream of mushroom soup
8 oz cream cheese, cubed
15.25 oz can corn, drained
2 oz chopped pimiento, drained
10 count can of refrigerated biscuit dough
- Preheat oven to 375. Prepare an 8x8 baking dish with nonstick spray and set aside.
- In a large skillet, combine the ground beef, seasoning and chopped onion. Cook over medium heat until the beef crumbles and is no longer pink. Drain.
- Turn off heat and add to the skillet mixture the soup and cream cheese and stir until it is all blended together. Now add the corn and pimiento, stir to blend and pour into the prepared baking dish.
- Place the biscuits on top and bake for 25 minutes until the biscuits are golden brown.
This is a great family favorite so plan ahead and have dinner on the table at the end of a busy day without a lot of fuss. Follow steps 1-3 ahead of time and put covered dish in the fridge. When time to bake, bring the cold dish to room temperature and bake without the biscuits for about 15 minutes to warm it up. At this point follow step 4 to finish dish and serve. You can prepare this up to a day in advance.
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