For a printable version of this recipe and complete ingredients listing, click here.
This meal was the perfect end to a blustery autumn weekend. Full of warmth, flavor and richness, it pleased even the pickiest of eaters–Hubby, who ate seconds!
I created this recipe to utilize another of the ingredient challenge entries: to use baker’s cocoa powder in an unsweetened dish. The result was perfectly married spices and a lasting flavor!
Begin by preheating the oven to 350 degrees. Chop 2 celery ribs and 6 green onions (or 1 small sweet yellow onion) into small pieces.
In a large skillet, brown 1 to 2 lbs. ground beef with the celery and onions; drain well and return to medium heat.
Sprinkle 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon oregano and 1-1/2 teaspoons unsweetened cocoa powder over the meat mixture.
Add 1 (15-ounce) can tomato sauce and 3 tablespoons steak sauce to the meat and stir well.
Mix in one (10- to 12-ounce) package of frozen peas/carrots and one drained can of mushroom pieces & stems. Heat an additional 5-7 minutes.
Pour mixture into a 9″ x 12″ baking dish. Separate individual biscuits from a 7.5-ounce tube of canned biscuits and top the casserole with them spaced evenly.
Sprinkle 1 cup shredded cheese (I used colby/monterrey jack blend) and bake uncovered for 15 minutes or until biscuits begin to brown. Serve immediately.