California Casserole

READY IN: 1hr 20mins




  • Salt and pepper the cubed meat.
  • Dredge the meat in the flour and shake off excess.
  • Heat the oil over medium heat in a 10-inch skillet.
  • Saute the chopped onion in the oil until translucent. Remove the onions from the skillet and set aside.
  • Saute the floured meat in the remaining oil in the skillet until brown, stirring to ensure all sides have browned evenly.
  • Add the sautéed onions and the water to the meat and scrape the bottom of the skillet to get up all the browned bits of meat and flour.
  • Cover the skillet and cook on medium-low heat, stirring occasionally, for 40 minutes until the meat is tender. Adding water as necessary to keep the meat from cooking dry and scorching.
  • Add the soup to the meat mixture, adding more water if necessary to achieve a soup consistency, combining well, and heat until boiling.
  • Transfer the meat/soup mixture into a greased 2-quart casserole dish.
  • Mix the biscuit mix, the poultry seasoning and the milk together. It should be a thinner consistency than biscuit dough but thicker than pancake batter. Adjust the milk as needed to achieve the right consistency.
  • Transfer the biscuit batter to the top of the meat mixture in the casserole dish.
  • Prepare the bread cubes (or crumbs) by combining with the melted butter and mix well so that the cubes are completely coated.
  • Top the biscuit mixture with the the bread crumbs.
  • Bake in a 375°F oven for 30-40 minutes or until the biscuit dough is baked throughout and browned well.