Broccoli Biscuit Squares

Taste of Home Casseroles Slow Cooker & Soups, p. 35

1 pound ground beef

1 can (4 ounces) mushroom stems and pieces, drained

1 small onion, chopped

2 cups biscuit/baking mix

1 cups (8 ounces) shredded cheddar cheese, divided

¼ cup grated Parmesan cheese

½ cup water

1 package (10 ounces) frozen chopped broccoli, thawed and drained

4 eggs

½ cup milk

1 teaspoon salt

Dash pepper

In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. 

Yet another combination of ground beef and onions. But this one will get more interesting, I promise!

In a large bowl, combine biscuit mix, ½ cup cheddar cheese, Parmesan cheese and water until a soft dough forms.

Press dough onto bottom and ½ in. up the sides of a greased 13-in. x 9-in. x 2-in. baking dish. Stir the remaining cheddar cheese into the beef mixture; spread over dough. Sprinkle with broccoli.

In a large bowl, beat eggs, milk, salt and pepper. Pour over meat mixture. 

Make sure you get the eggs sloshed around really well, or things will look a little funny when it's out of the oven.

Bake, uncovered, at 400F for 25 minutes or until a knife inserted near center comes out clean.

BOOM! (I'd really try for the frozen chopped broccoli the recipe called for. These are frozen florets, and they were a little too big.)

Delicious layers!

My Rating: 4/5 "This is surprisingly complex, surprisingly ok on the calories, and comforting. I feel silly being so into a ground beef casserole, but this one really does deliver. Broccoli and cheese forever!"