Instructions:
Step 1: Prepare the Base
Preheat your oven to 300°F. In a large bowl, mix together the beef, cream of mushroom soup (undiluted), and onion soup mix until everything is well coated.
Tip: Make sure each piece of beef is fully covered in the mixture. This helps lock in moisture and creates a rich gravy as it cooks.
Step 2: Transfer and Cover
Pour the mixture into a greased 9×13-inch baking dish. Cover tightly with foil, sealing the edges well to trap moisture.
Step 3: Slow Bake
Bake for 2½ hours without removing the foil.
Important: Avoid opening the dish while it cooks—this keeps the steam inside, helping the beef become tender.
Step 4: Add the Biscuits
Carefully remove the foil and increase the oven temperature to 350°F. Separate the biscuits and, if they’re thick, slice them in half. Arrange them evenly over the top.
Step 5: Finish Baking
Return the dish to the oven uncovered and bake for another 20–25 minutes, until the biscuits are golden brown and cooked through.
Step 6: Let It Rest
Allow the casserole to sit for 5–10 minutes before serving.
Tip: This resting time helps the sauce thicken and allows the biscuits to absorb more of the rich flavor, giving them that soft, dumpling-like consistency.
