Robert Reed's Beef and Biscuit Casserole

Let me start off with saying, Thank You to everyone for your kind words last week after my father-in-law passed away, it really meant a great deal to me and my husband. Now let’s get back to some fabulous food, the last recipe from my new cook book, “The Dead Celebrity Cookbook” comes from Robert Reed. We all grew up watching Robert play Mike Brady on the hit TV show “ The Brady Bunch “, I myself simply loved this show and never missed an episode. My kids grew up watching the re-runs that are still on to this day. Robert Reed was a classically trained Shakespearean actor and Northwestern University Alum, rumor has it that he beat out Gene Hackman for the part of Mike Brady and I am glad he did.

1 Lb. - Ground Beef

1/2 C. - Chopped Onion

1/4 C. - Green Chilies

1 (8oz) - Can Tomato Sauce

2 Tsp. - Chili Powder

3/4 Tsp. - Garlic Powder

3 Tbs. - Dried Minced Onion

1 (8oz) - Can Grands Flaky Biscuits

1 1/2 C. - Shredded Monterey Jack & Cheddar Cheese

1 /2 C. - Sour Cream

1 Egg (lightly beaten)

Preheat oven to 375 degrees… Brown the beef, chopped onion and green chilies in a pan; drain grease. Stir in the tomato sauce, chili powder, minced onion and garlic powder then simmer. Separate the biscuits into 10 biscuits then separate again into 20 biscuits. Place 10 of the biscuits into the bottom of an 8x9 greased baking dish. Combine 1/2 c. of the cheese with the sour cream and egg, mix well. Remove the meat mixture from the heat and stir in the sour cream mixture; spread this mixture on top of the biscuits. Place the remaining biscuits on top of the meat mixture and cover with the reaming cheese. Bake at 375 for 30 minutes or until golden brown.

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