Prep 10 mins
Cook 45 mins
Delicious recipe, goes well with scrambled eggs. I found it in an old cookbook of my mom's.
- 2 cups Bisquick
- 1⁄2 cup cold water
- 2 tablespoons shortening
- 1 (15 ounce) can roast beef hash
- 2 tablespoons margarine
- 2 tablespoons Bisquick
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 1 cup milk
- 1⁄2 cup shredded mild cheddar cheese
- Preheat oven to 425 degrees.
- Stir 2 cups bisquick, water, and shortening together.
- Gently smooth dough into a ball on floured board. Knead 5 times.
- Roll dough into a rectangle, 9x12 inches.
- Spread hash over dough to within 1/2 inch of edge, sprinkle lightly with pepper.
- Roll up, beginning with narrow end, cut into 9 (1-inch) slices.
- Place slices, cut side down, in a greased 9x9 inch pan.
- Bake 30 minutes.
- Melt margarine in a pot on the stove-top.
- Blend in bisquick, salt, and mustard.
- Cook over low heat, stirring until smooth and bubbly.
- Remove from heat, stir in milk, heat to boiling, stirring constantly.
- Boil and stir 1 minute Stir in cheese.
- Heat over low heat until cheese is melted.
This recipe is originally from the Bisquick cookbook. I have been making this for 30 years or more. It was always a big hit with my 3 kids and now with my 3 grandchildren. The only difference is I use extra sharp cheese and a dash of tobasco in my sauce, otherwise, what can I say except it's quick, it's easy and it's soooo good!