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Mini Beef-and-Potato Nugget Casseroles


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  • 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
  • 3/4 lb lean (at least 80%) ground beef
  • 1 cup barbecue sauce
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 30 frozen potato nuggets
  • 1 cup shredded Cheddar cheese (4 oz)


Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

Heat oven to 375°F. Lightly spray 10 regular-size muffin cups with cooking spray.
Separate dough into 10 biscuits. Press each in bottom and up side of muffin cup.
Heat 10-inch skillet over medium heat. Add beef; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Drain, discarding any excess fat. Stir in barbecue sauce, ketchup and mustard. Spoon rounded tablespoon beef mixture into each dough-lined muffin cup.
Top each cup with 3 potato nuggets; sprinkle each with cheese.
Bake 15 to 20 minutes or until potato nuggets and biscuit cups are golden brown.

Optional: Add 1 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn to the beef mixture before spooning it into the biscuit cups.

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