Hungry Boys Casserole

This old fashioned casserole combines meat, vegetables and a biscuit topping sure to hit the spot for the hungriest hiker!

Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Grandma Peggy



  • 1-1/2 lbs. ground beef
  • 1 cup sliced celery
  • 1/2 cup each chopped onion and green bell pepper
  • 3/4 cup (6 oz. can) tomato paste
  • 3/4 cup water
  • 1 tsp. each salt and paprika
  • 1 16 oz. can pork and beans, undrained
  • 1 16 oz. can chick pease or limas, undrained

Biscuit topping

  • 1-1/2 cup sifted flour
  • 2 tsp. double-acting baking powder
  • 1/2 tsp. salt
  • 1/4 cup butter
  • 1/2 cup milk
  • 1/2 cup sliced pimento-stuffed olives


  1. Sauté in skillet beef, celery, onion, green pepper, garlic until vegetables are tender. Drain.

    Add water, tomato paste, salt, paprika.

    Reserve 1 cup for biscuits. Add beans and peas/limas.


  2. Prepare biscuits:

    Sift flour with baking powder and salt. Cut in butter until fine. Combine with milk. Add to flour mixture. Stir until moist.

    Knead on a floured surface 12 times. Roll into a 12 x 9” rectangle.

    Combine olives and reserved meat mixture. Spread over dough. Roll up, starting with 12” side. Cut into 1” pieces.

  3. Place meat mixture in 12 x 8” rectangular baking dish or an 11” round baking dish. Top with biscuits.

    Bake at 425’ for 25-30 minutes.

After baking is complete, wrap casserole dish in heavy aluminum foil to open at your picnic table or camp site. Or make casserole ahead, vaccum seal and freeze. Reheat at your campsite in hot water in a Dutch oven or kettle. Store biscuits separately or make them the day before, as they may not freeze well.