For real cooks, this dish would barely be a half step above Hamburger Helper. But this was just my cooking speed (don't judge). I checked out this book, the latest in Joanne Fluke's Hannah Swensen culinary mystery series, from the library and in the context of the story, this is a dish that Michelle, Hannah's sister, threw together with random ingredients from Hannah's kitchen at the last minute. I, being a complete non-cook, had to put together a grocery list to buy what I needed for this since these ingredients don't "just happen to be" in my kitchen. Just the butter, flour, baking powder and salt. Everything else had to be planned for and purchased ahead of time. I took the liberty of using ground turkey breast instead of ground beef, both to cut down on the grease and because I prefer ground turkey over beef in taste and texture anyway.
This is essentially a pasta-less Hamburger Helper on top of biscuit dough. Probably something I would've made when I was in college since my cooking skills are about the same now as they were back then. And occasionally I have the palate of a picky 7-year-old so it's hard to go wrong with something cheesy and bready. Although, in my defense, I made this after a week of having salad greens (no dressing) with my grilled salmon. No sense in eating totally healthy for too long; I might not recognize myself. But this is a very filling dish because of the biscuit layer so I think it might be a better candidate for a potluck if you need to feed the masses. I didn't mind the top layer but if I make this again, I'd probably skip the biscuit layer and make noodles to go with it instead.
Filling
1 pound lean ground beef (I used ground turkey breast)
¾ cup chopped onion
1 10 ¾-ounce can condensed Cheddar cheese soup
1 cup frozen vegetables (I used frozen corn)
¼ cup whole milk
Crust
½ cup butter
¾ cup whole milk
1 ¾ cups all-purpose flour, scooped and leveled
2 ½ teaspoons baking powder
¼ teaspoon salt
Topping
1 cup shredded cheddar cheese
1. Preheat
oven to 400°F. Line a 9 x 13 inch pan with foil and spray
with nonstick cooking spray.
2. Make
the filling: Crumble the lean ground beef into a 10-inch or larger frying
pan. Add the chopped onion. Fry the meat and onion over medium heat on
the stovetop until the ground beef is nicely browned. Drain off the fat.
3. Add
the condensed soup, frozen vegetables and the ¼ cup milk to the ground beef and
onions. Stir well. Cover the frying pan and set the mixture
aside.
4. Put
½ cup butter in a microwave-safe bowl.
Add the ¾ cup whole milk and heat on high for 1 minute. Stir.
If the butter isn’t completely melted, heat for another 30 seconds and
stir. Continue to heat in 30-second
increments until butter is melted. Cool
mixture slightly.
5. Make
the crust: Measure out half the flour into a mixing bowl. Add the baking powder and salt. Add the remaining half of the flour and stir
with a fork until all of the dry ingredients are thoroughly combined.
6. Add
the butter and milk mixture to the mixing bowl, and mix until the resulting
dough is well moistened.
7. Spoon
the dough into the bottom of the prepared pan in an even layer. Spread the ground beef mixture as evenly as
possible over the dough. Sprinkle the
cheddar cheese over the top of the hamburger layer.
8. Bake
for 30 minutes then let cool on a wire rack for at least 10 minutes before
serving.
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