Cowboy Biscuit Casserole

Good Day Monday! How are you today? On the National Front, today is Caviar Day. I don’t know about you, but these days with the soaring cost of everything, Caviar is not on the horizon. Not even the cheap “Lump Fish” variety.

Today is also National Sour Candy Day. While Kiddo would be thrilled, I’ve never had a sour tooth beyond dill pickles. Are pickles considered sour? It’s hard to tell. Do all things sour make you picker? So how come sour cream doesn’t have the same effect on the taste buds as sour milk? Hum . . .

Have you ever had a recipe that sent you in one direction, but then you felt obligated to go in another? The first time I read the recipe for Cowboy Biscuit Casserole, it sounded good. But the more I thought about it, the less I liked some of the ingredients. It called for diced tomatoes instead of corn. Diced tomatoes and beef gravy – no, I don’t think so. So I tossed the tomatoes and went with something that made more sense – corn. There were a few other minor changes. Okay, so I looked at the picture that came with the recipe and went from there, knowing my family’s taste in foods. Sometimes that’s all we get for inspiration. And if your family isn’t enough to inspire greatness, than I don’t know what is.

I just realized, this is the third recipe for Cowboy Casserole I’ve shared. Maybe we need to come up with a new name. Any thoughts? But you gotta admit, throw Cowboy into the title of just about any recipe and suddenly you feel all warm and nostalgic inside. At least those of us who grew up thinking Cowboys were the heroes of the American West do. Hope you enjoy!

Cowboy Biscuit Casserole
1/4 Yellow Onion
2 medium Carrots
1 lb Ground Beef
1 (12 oz) jar Beef Gravy
1 (16 oz) bag Diced Potatoes
1 can Corn
Black Pepper to taste
1 can refrigerated Flaky Buttermilk Biscuits (8 count)

Heat oven to 375-degrees.

Peel and dice onion, set aside. Peel and dice carrot, set aside.

Spray 10-inch skillet with nonstick cooking spray; heat over medium-high heat until hot. Add ground beef and onion; cook and stir until beef is thoroughly cooked. Drain.

Stir in carrot, corn, diced potatoes and beef gravy. Stir to mix well. Season with black pepper. Reduce heat to medium-low; cover and cook for about 15 minutes, until vegetables are tender. Spoon into filling into an ungreased casserole dish.

Separate dough into 8 biscuits; cut each into quarters. Arrange biscuits over the top of the casserole. Bake 20 minutes or until casserole is bubbly and biscuits are deep golden brown.

Serve and enjoy.