Biscuit Topped Salmon Casserole Recipes

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PASTRY-TOPPED SALMON CASSEROLE



Pastry-Topped Salmon Casserole image

This costs about the same as an ordinary chicken potpie, but one bite and you'll be amazed at how much the salmon adds. With cream cheese and the flaky crust, this is no ordinary casserole. -Tyler Sherman, Williamsburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, chopped
5 tablespoons butter, divided
1 garlic clove, minced
1-1/4 cups 2% milk
1 package (8 ounces) cream cheese, softened, cubed
2 cups frozen peas and carrots, thawed
1 can (14-1/2 ounces) diced potatoes, drained
2 pouches (6 ounces each) boneless skinless pink salmon, flaked
1/2 teaspoon salt
1/4 teaspoon pepper
10 sheets phyllo dough (14x9-inch size)

Steps:

  • Preheat oven to 375°. In a large skillet, saute onion in 2 tablespoons butter for 5 minutes or until crisp-tender. Add garlic; cook 1 minute. Stir in milk; heat over medium heat until bubbles form around side of pan. Add cheese; stir until cheese is melted. Remove from heat; stir in peas and carrots, potatoes, salmon, salt and pepper. , Melt remaining butter; brush some of the butter over the bottom and sides of a 2-1/2-qt. round baking dish. Line with five sheets of phyllo dough. Pour in salmon mixture. Place remaining sheets of phyllo dough over filling to cover the top. Crimp edges; brush dough with remaining butter. , Bake 30-35 minutes or until crust is lightly browned.

Nutrition Facts : Calories 417 calories, Fat 26g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 943mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

BISCUIT-TOPPED BEEF CASSEROLE



Biscuit-Topped Beef Casserole image

"This satisfying recipe has been in our family for years. We just made a few adjustments," writes Debbie Slater from Spokane, Washington. "It's so flavorful, we can't get enough of it!"

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
1/2 cup water
1/2 cup tomato sauce
1/4 cup tomato paste
1/8 teaspoon pepper
1 cup frozen mixed vegetables, thawed
1/2 cup shredded part-skim mozzarella cheese, divided
1 tube (6 ounces) refrigerated flaky buttermilk biscuits
1 teaspoon butter, melted
1/4 teaspoon dried oregano

Steps:

  • In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Remove from the heat; stir in vegetables and 1/4 cup cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full). , Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling. , Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.

Nutrition Facts : Calories 570 calories, Fat 17g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 1289mg sodium, Carbohydrate 65g carbohydrate (11g sugars, Fiber 7g fiber), Protein 40g protein.

SALMON BISCUIT BAKE



Salmon Biscuit Bake image

The combination of mayonnaise and milk makes the filling in this delicious pie extra creamy.-Eleanor Mengel, Summerfield, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 11

1 can (14-3/4 ounces) salmon, drained, bones and skin removed
1 cup frozen peas, thawed
1/4 cup 2% milk
1/4 cup mayonnaise
2 tablespoons finely chopped green pepper
1/4 teaspoon lemon-pepper seasoning
1 cup shredded cheddar cheese
TOPPING:
1 cup biscuit/baking mix
1/3 cup 2% milk
2 tablespoons mayonnaise

Steps:

  • In a large bowl, combine the salmon, peas, milk, mayonnaise, green pepper and lemon-pepper. Transfer to a greased 9-in. pie plate. Sprinkle with cheese. , Combine the biscuit mix, milk and mayonnaise just until moistened. Drop eight mounds onto salmon mixture. , Bake at 425° for 10-15 minutes or until bubbly and biscuits are golden brown.

Nutrition Facts :

BISCUIT-TOPPED SALMON CASSEROLE



Biscuit-Topped Salmon Casserole image

A deliciously warming dish that you will never have enough of!

Provided by Vikki_NL

Categories     Seafood Casserole

Time 1h

Yield 8

Number Of Ingredients 16

⅓ cup butter
½ cup finely chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
1 ½ cups milk
1 (14.75 ounce) can salmon, drained and bones removed
1 cup drained canned diced tomatoes
¼ cup shredded Cheddar cheese
3 drops Worcestershire sauce
1 ¾ cups all-purpose flour
¼ cup shredded Cheddar cheese
4 teaspoons baking powder
1 teaspoon salt
⅓ cup shortening
1 cup milk

Steps:

  • Prepare casserole: Melt butter in a saucepan over medium heat. Add onions and cook until transparent, about 5 minutes. Whisk in flour, salt, and pepper and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture has thickened, 5 to 10 minutes.
  • Stir in salmon, tomatoes, Cheddar cheese, and Worcestershire. Pour into a 2-quart casserole dish and set aside.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Prepare biscuits: Mix flour, Cheddar cheese, baking powder, and salt together in a bowl. Cut in shortening until mixture resembles fine crumbs. Make a well in the middle and pour in milk; stir quickly until combined. Drop large spoonfuls of biscuit batter around the edge of the casserole dish.
  • Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 31.1 g, Cholesterol 56.6 mg, Fat 24.2 g, Fiber 1.3 g, Protein 20.1 g, SaturatedFat 10.3 g, Sodium 1047.5 mg, Sugar 4.9 g

BISCUIT TOPPED ITALIAN CASSEROLE



Biscuit Topped Italian Casserole image

I found this recipe a long time ago and have been making it for my family ever since. Its a nice filling dish that everyone has loved.

Provided by Mrs.Ward

Categories     One Dish Meal

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef or 1 lb turkey
1/2 cup chopped onion
1/4 cup water
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato paste
1 (9 ounce) package mix frozen vegetables
2 cups shredded mozzarella cheese
1 (10 ounce) refrigerated biscuits
1 tablespoon butter
1 dash with oregano

Steps:

  • Heat oven 375.
  • Grease baking dish.
  • In lg. skillet brown ground meat and onions: drain. Stir in water, pepper,tomato sauce and paste. Simmer for about 15 minutes stirring occasionally. Remove from heat stir in veggies and 1 1/2 cups cheese. Spoon mixture into greased baking dish. Separate dough into individual biscuits. Place biscuits around the meat mixture overlapping slightly. Lightly brush biscuits with butter. Sprinkle with remaining cheese and sprinkle with oregano. Bake for 22-27 minutes, or until biscuits are golden brown.

BISCUIT-TOPPED ITALIAN CASSEROLE



Biscuit-Topped Italian Casserole image

A saucy beef and vegetable mixture is topped with herb biscuits to create a mouthwatering one-dish dinner.-Kathy Ravis, Vermilion, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 9

1 pound ground beef
1 can (8 ounces) tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 package (10 ounces) frozen mixed vegetables
2 cups shredded cheddar cheese, divided
1 tube (12 ounces) refrigerated buttermilk biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13x9-in. baking dish., Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown.

Nutrition Facts : Calories 354 calories, Fat 17g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 718mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

BISCUIT-TOPPED TACO CASSEROLE



Biscuit-Topped Taco Casserole image

"Our family was pleasantly surprised by this delightful dish that calls for leftover taco fixings," relates Bonnie King of Lansing, Michigan. "Some of us enjoyed it even more than the original tacos! It's easy to put together and tasty enough to serve to company."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

3 cups leftover taco-seasoned ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 cup shredded Monterey Jack cheese
2 large eggs, lightly beaten
1 cup whole milk
1-1/2 cups biscuit/baking mix
1 cup sour cream
2 cups shredded lettuce
1 medium tomato, diced
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese. , In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives.

Nutrition Facts : Calories 611 calories, Fat 31g fat (15g saturated fat), Cholesterol 174mg cholesterol, Sodium 1657mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein.

BISCUIT TOPPED TUNA BAKE



Biscuit Topped Tuna Bake image

Make and share this Biscuit Topped Tuna Bake recipe from Food.com.

Provided by 4-H Mom

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1/2 cup chopped onion
12 cups chopped celery
1 (7 ounce) can tuna
1 (10 3/4 ounce) can condensed cream of potato soup
1 (10 ounce) package frozen peas, thawed
1 (10 ounce) package frozen carrots, thawed
3/4 cup milk
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (7 1/2 ounce) can refrigerator flakey biscuits

Steps:

  • In large skillet, heat oil over medium heat, saute onion and celery until onion is soft. Add remaining ingredients except biscuits, heat thoroughly.
  • Transfer mixture to 1 1/2 quart casserole. Arrange biscuits around top edge of dish.
  • Bake at 400 degrees in oven for 10 to 15 minutes or until biscuits are golden brown.

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