Amish-Style Ground Beef Casserole


Amish-Style Ground Beef Casserole

Amish-Style Ground Beef Casserole
Amish-Style Ground Beef Casserole

This Amish-Style Ground Beef Casserole is one your family will grow to love. It's super easy to make and will remind you just how comforting food can be when it's made with care and quality ingredients. Easy dinner recipes aren't hard to find, but what is hard to find is a recipe that's easy, saves times and money, and most importantly, that you and your family really enjoy. This Amish-style casserole includes ground beef, onion soup mix, and Bisquick (among other ingredients) for a simple, yet memorable recipe that will get your mouth water just thinking about it.


  • When buying ingredients, you may find frozen corn with red and green peppers (Mexican style) – if so, omit the additional red pepper or pimento.


  • It is best to follow the steps for this recipe in order given. For best results, have the filling finished before starting the biscuit topping.  However it is also best that the filling is warm when the biscuits go on top (or they won’t cook properly on the bottom). 


  • Having everything out, measured and ready before beginning is always a good kitchen practice.


Cooking Time25 min

Cooking MethodCasserole, Oven


  • Filling:
  • 1 pound lean ground beef
  • 1 envelope onion soup mix
  • 1 tablespoon flour
  • 1 (12-ounce) can 2% evaporated milk
  • 1 cup frozen corn
  • 2 tablespoons chopped red pepper or canned pimento, optional
  • Topping:
  • 2 cups Heart Healthy Bisquick biscuit mix + 2 tablespoons for rolling out
  • 1 cup skim milk, divided


  1. Preheat oven to 400 degrees F.

  2. In a large skillet over medium high heat, brown beef for 5 minutes, drain off any juices and return meat to the pan and add soup mix and flour, stirring for another 3 4 minutes until meat is browned. Add milk and stir over heat until mixture has thickened, about 2 minutes.

  3. Place frozen corn into a sieve and run water over it to thaw, then dry on paper towels. Stir into the meat mixture, adding the pimento if using. Set aside but keep warm.

  4. In a large bowl mix 3 cups of the biscuit mix with all but 1 tablespoon of the milk set that extra milk aside. Stir mix and milk together to make a sticky dough. Sprinkle work surface with the additional 2 tablespoons biscuit mix and turn dough out on it. Knead and fold together about 8 times until a smooth dough forms. Pat or roll it into a 9 inch square and cut into 9 equal pieces.

  5. Spoon the warm meat mixture into the bake pan and top with the dough. Brush tops with the reserved milk and bake for about 25 minutes until golden brown.

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