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Ground Beef and Sweet Corn Casserole with Biscuit Topping

Ground beef and sweet corn casserole is baked under tender, golden biscuit topping for a hearty one-dish dinner. The savory tomato filling simmers until thick, then bakes uncovered until a toothpick comes out without wet dough.
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Prep Time 20 minutes
Cook Time 47 minutes
Resting time 10 minutes
Total Time 1 hour 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1.5 lb ground beef
  • 1.5 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 can (8 oz) tomato sauce
  • 2 can (15 oz) sweet corn drained
For the biscuit topping
  • 2.5 cup all-purpose flour
  • 1 tbsp baking powder
  • 8 tbsp unsalted butter cold, cut into small pieces
  • 1 cup milk

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

Prepare the pan
  1. Heat the oven to 400°F and grease a 9x13-inch baking dish.
Make the filling
  1. Heat the olive oil in a large skillet over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
  2. Add the ground beef, 1 teaspoon of the salt, and the black pepper; cook for 7 to 9 minutes, breaking up the meat, until browned and it reaches 160°F.
  3. Stir in the garlic, tomato paste, Worcestershire sauce, smoked paprika, and oregano; cook for 1 minute.
  4. Stir in the tomato sauce and drained corn, then simmer for 4 to 5 minutes until the mixture is thick and no longer watery.
  5. Transfer the filling to the prepared baking dish.
Make the biscuit topping
  1. Whisk the flour, baking powder, and remaining 1/2 teaspoon salt in a large bowl.
  2. Cut in the cold butter with a pastry blender or your fingertips until the mixture has pea-size pieces, then stir in the milk just until a soft dough forms.
  3. Drop spoonfuls of dough evenly over the filling, leaving small gaps between them.
Bake and serve
  1. Bake uncovered for 25 to 30 minutes, until the biscuits are golden brown and a toothpick inserted in a biscuit comes out without wet dough.
  2. Let the casserole rest for 10 minutes before serving.

Notes

Keep the butter cold for tender biscuit topping. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use unsalted dairy-free butter and unsweetened non-dairy milk.