Serves 1
Directions
- 1Brown 2 lbs of 80/20 ground chuck in a 12-inch Dutch oven over medium-high heat.
- 2Chop up the browned ground beef and add one large yellow onion.
- 3Drain excess grease from the Dutch oven by tilting it to one side.
- 4Remove half of the meat mixture from the Dutch oven.
- 5Add one can of cream of mushroom soup to the remaining meat in the Dutch oven and mix.
- 6Level the meat and soup mixture, then add half a can of cream corn and stir.
- 7Add a tablespoon of flour to thicken the mixture and stir well.
- 8Spread a layer of sour cream over the meat and corn mixture.
- 9Sprinkle cheddar cheese over the sour cream.
- 10Add the reserved meat mixture back into the Dutch oven, spreading it evenly.
- 11Top with the remaining sour cream and sprinkle with the remaining cream corn.
- 12Add another layer of cheddar cheese.
- 13Prepare two cans of biscuits by giving them a slight mash to help them settle.
- 14Place the biscuits on top of the cheese layer.
- 15Sprinkle the biscuits with garlic powder and black pepper.
- 16Place the Dutch oven on a trivet over medium heat, with coals around the bottom and top for baking.
- 17Bake until the biscuits are risen and browned on top, and the cheese is melted.
Ingredients
- 2 lb ground chuck
- 1 large yellow onion
- 1 can can of cream of mushroom soup
- 0.5 can cream corn
- 1 tablespoon flour
- 8 oz sour cream
- 1 cup cheddar cheese
- 2 cans canned biscuits
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Equipment
12 inch Dutch ovenDutch oven trivetDutch oven lid lifter
Tips
- This recipe is versatile and can be made with blackeyed peas, beans, or hominy instead of corn.
- If using cream corn, you may need to add flour to thicken the mixture.
- If not using cream corn, drain the water off regular corn to avoid needing to thicken.
- When baking in a 12-inch skillet, be mindful of the proximity of coals to the top of the biscuits.
- Let the casserole cool before serving for it to set up better and come out of the pan easier.
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