4.5
2 ratings

Hungry Boys' Casserole

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1963

Mira Walilko won the Bake-off for a hearty beef casserole made with chickpeas and biscuits.

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1963.

Recipe courtesy of Pillsbury.

Every other winning recipe from the Pillsbury Bake-Off.

 
8
Servings
960
Calories Per Serving

Ingredients

For the casserole

  • 1 1/2 Pound ground beef
  • 1 Cup chopped celery
  • 1/2 Cup chopped onion
  • 1/2 Cup green bell pepper
  • 1 garlic clove, minced
  • 1 6-oz. can tomato paste
  • 3/4 Cups water
  • 1 Teaspoon paprika
  • 1/2 Teaspoon salt
  • 1 16-oz. can baked beans, undrained
  • 2 Cups Progresso chickpeas (garbanzo beans), drained (from 19-oz can)

For the biscuits

  • 1 1/2 Cup Pillsbury BEST All Purpose or Unbleached Flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon salt
  • 1/4 Cup margarine or butter
  • 1/2 to 3/4 Cup milk
  • 2 Tablespoons sliced stuffed green olives
  • 1 Tablespoon slivered almonds

Directions

For the casserole

In 12-inch skillet, combine ground beef, celery, onion, bell pepper and garlic. Cook over medium-high heat until beef is browned and thoroughly cooked and vegetables are crisp-tender, stirring frequently. Drain. Reduce heat to low. Stir in tomato paste, water, paprika and 1/2 teaspoon salt. Add baked beans and garbanzo beans; simmer while preparing biscuits, stirring occasionally.

For the biscuits

Heat oven to 425 degrees F Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, baking powder and 1/2 teaspoon salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Gradually stir in enough milk until mixture leaves sides of bowl and forms a soft, moist dough.

On floured surface, gently knead dough 8 times. Roll dough to 1/4-inch thickness. Cut with floured 2 1/2-inch doughnut cutter. Reserve dough centers. Reroll dough to cut additional biscuits.

Reserve 1/2 cup of beef mixture. Pour remaining hot beef mixture into ungreased 13x9-inch (3-quart) glass baking dish. Arrange biscuits without centers over hot beef mixture. Stir olives and almonds into reserved 1/2 cup beef mixture; spoon into center of each biscuit. Top each with biscuit centers.

Bake at 425 degrees F for 15 to 25 minutes or until biscuits are golden brown.

Nutritional Facts
Servings8
Calories Per Serving960
Total Fat33g50%
Sugar23gN/A
Saturated9g44%
Cholesterol62mg21%
Protein49g99%
Carbs122g41%
Vitamin A47µg5%
Vitamin B122µg32%
Vitamin B61mg58%
Vitamin C19mg31%
Vitamin D0.3µg0.1%
Vitamin E3mg16%
Vitamin K27µg33%
Calcium243mg24%
Fiber21g84%
Folate (food)781µgN/A
Folate equivalent (total)843µg100%
Folic acid36µgN/A
Iron10mg57%
Magnesium159mg40%
Monounsaturated13gN/A
Niacin (B3)8mg41%
Phosphorus702mg100%
Polyunsaturated6gN/A
Potassium1669mg48%
Riboflavin (B2)0.6mg37.8%
Sodium928mg39%
Thiamin (B1)1mg63.7%
Trans2gN/A
Zinc9mg60%