Hamburger & Biscuit Casserole

"This is an adaptation of 2 different recipes my mother-in-law used to fix. I took part of each one and added them together one day when I didn't have all the ingredients for just one.Also, I had 3 of my grandchildren the day I made this they loved it. There were no leftovers. ."
photo by Lori Mama photo by Lori Mama
photo by Lori Mama
photo by FrenchBunny photo by FrenchBunny
photo by Lori Mama photo by Lori Mama
Ready In:




  • In a heavy skillet brown beef and onion.
  • Add corn,soup,and parmesan cheese.
  • Simmer for 15 minutes, while cooking macaroni.
  • Add macaroni to the meat mixture.
  • Season to taste.
  • Pour into a greased casserole.
  • Top with cheese slices.
  • Cut biscuits in half to cover top of mixture.
  • Bake at 350° until biscuits are done and browned to your liking.

Questions & Replies

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  1. Great recipe. The only thing I did different was to use a different type of cheese. I used a mixed blend of cheese. That just happened to be what I had in the fridge!!!! Family loved this just as well reheated as they did when fresh out of the oven.
  2. This one is a keeper. My family loved it, even my husband who does not usually care for creamed corn or American cheese. Everyone went back for seconds. I did not have any canned biscuits on hand so I used a package of refrigerator pizza dough. It was still delicious!
  3. My family loved this recipe. It was very easy to make. The only ingredient I left out was the onion. I would definately make this again. Claudia
  4. My whole family loved this! However, I had to a bit of tweaking because I didn't have some of the stuff. Instead of onion, I had to use a tsp. of onion powder. In place of creamed corn, I added a can of undrained corn niblets and a splash of milk. Instead of american cheese, I used a couple of handfuls of tex-mex cheese. I omitted the biscuits because I had none. Other stuff I added was a tsp. each of garlic powder and italian seasoning. Thanks for the recipe! We will definitely be making this again!<br/><br/>Edit: I forgot to mention that I ended up with way too much macaroni. I doubled everything and I was unsure if the recipe called for 1/12 cups of dry macaroni or 1/12 cups of prepared macaroni. I ended up using 3 cups of dry macaroni and it wouldn't fit in my casserole dish. However!!! All was not lost because I ended up making macaroni salad with the extra mac :D
  5. Nothing against recipe or Chef submitting, but I didn't like this recipe. It was too sweet due to the creamed corn and tomato soup. I tried it because my husband likes creamed corn and he said it was just"ok". We as cooks need to remember different areas/regions' tastes, especially when there is a strong ethnic/cultural influence, will reflect in recipes and/or preferred tastes.


  1. WOW! THis is amazing! I made it exactly to the recipe, but just two modifications. I used French's fried onions instead of real onions and added worchestershire sauce...REALLY GOOD!


I live on a 20 acre farm with my husband of 25 years. My all time favorite cookbook would have to be Southern Living. I love to cook for large gatherings like family reunions. My "chow" as the family calls it usually gets rave reviews. If I had a month off all expenses paid I would travel around the US trying different foods. I lived in Turkey for 2 years with a previous husband and loved the foods they served. I have 5 children none of which inherited my love of cooking.But they sure love to eat mine. My biggest pet peeve is someone saying "I can't make that" and they haven't even tried. My philosphy on cooking is you don't know what you can do until you try. I am the world's worst/best at making what my family calls concoctions. Which by the way one daughter in law tries to copy.
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