Savory Meatball Casserole With Chili Cheese Biscuits
|Ground beef||1 Pound|
|Pork sausage||1⁄4 Pound|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Pet milk||1 1⁄3 Cup (21.33 tbs)|
|Chopped onion||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Cream of mushroom soup||1 Can (10 oz)|
|Cream of celery||1 Can (10 oz)|
|Water||1⁄2 Cup (8 tbs)|
|For chili cheese biscuits|
|Sifted flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||3 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Pet milk||1⁄3 Cup (5.33 tbs)|
|Shredded american cheese||1 1⁄2 Cup (24 tbs), shredded|
|Dried parsley||1 Tablespoon|
Meatballs: Mix well the first 7 ingredients.
Shape by tablespoonfuls into meatballs.
Brown in skillet.
Cover and cook 10 min.
Place in 2 1/2 quart casserole dish.
In the same skillet, combine the next 4 ingredients.
Heat until steaming.
Pour over meatballs.
Top with chili cheese biscuits.
Bake at 400 degrees for 20 to 25 minutes.
Serves 6 to 8 people.
Chili Cheese Biscuits: Sift together flour, chili powder, baking powder and salt.
Cut in shortening until particles are fine.
Combine unbeaten egg with Pet milk.
Add to dry ingredients.
Stir until dough clings together.
Knead on floured surface 10 times.
Roll out to a 12" square.
Sprinkle with shredded cheese and parsley.
Roll up and cut into eight slices.
Place slices on top of meatballs and bake as directed.