Practical Woman

4-Ingredient Amish Biscuit Beef Casserole Recipe

Ingredients
1 1/4 pounds 96% lean ground beef
1 can reduced-fat condensed cream of mushroom soup, 10.5 ounces
1/2 cup unsweetened plain almond milk or 1% milk
1 can reduced-fat refrigerated biscuit dough, 8 biscuits

Directions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch glass casserole dish with cooking spray.
Crumble the 96% lean ground beef evenly into the bottom of the casserole dish, breaking it into small, loose pieces so it cooks evenly.
In a medium bowl, whisk together the reduced-fat condensed cream of mushroom soup and milk until smooth and pourable.
Pour the soup mixture evenly over the raw ground beef, spreading it gently so the beef is mostly covered.
Open the refrigerated biscuit dough and separate the 8 biscuits.
Arrange the biscuits evenly over the beef and gravy mixture so the casserole naturally divides into 8 biscuit-topped servings. Leave a few small spaces between the biscuits where the gravy can bubble through.
Bake uncovered for 30 minutes.
Check the biscuits. If they are browning too quickly, loosely cover the dish with foil. Continue baking for another 10–15 minutes, until the biscuits are golden and the beef reaches 160°F (71°C).
Let the casserole rest for 5–10 minutes before serving so the gravy settles.
Spoon into shallow bowls or onto plates, making sure each serving gets 1 biscuit with beef and gravy.

4-Ingredient Key Lime Cake Recipe

Ingredients
1 box sugar-free or reduced-sugar white cake mix, 15.25 ounces
1 box sugar-free instant lime-flavored pudding mix, 1 ounce
1 cup lemon-lime sparkling water or zero-sugar lemon-lime soda
1/4 cup neutral oil, such as canola or vegetable oil

Directions
Lightly coat the bottom and about 2 inches up the sides of a 5- to 6-quart slow cooker with cooking spray.
In a large mixing bowl, whisk together the white cake mix and instant lime-flavored pudding mix until evenly combined.
Pour in the lemon-lime sparkling water or zero-sugar lemon-lime soda and neutral oil. Stir with a spoon or spatula just until the batter is smooth and incorporated.
Pour the batter into the prepared slow cooker and spread it into an even layer with a spatula.
Cover and cook on HIGH for 2–2 1/2 hours, or on LOW for 3 1/2–4 hours, until the cake is set in the center, the top looks dry, and a toothpick inserted into the middle comes out with a few moist crumbs and no wet batter.
Turn off the slow cooker and remove the lid. Let the cake cool in the slow cooker for 20–30 minutes before slicing.
Slice into squares or wedges and serve warm or at room temperature.

Oven Baked 5-Ingredient Amish Beef and Corn Casserole Recipe

Ingredients
1 pound 96% lean ground beef
1 can 14.75 ounces creamed corn
2 cups frozen corn
3/4 cup reduced-fat shredded cheddar cheese
1 cup plain 0% Greek yogurt

Directions
Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch glass baking dish with cooking spray.
Crumble the raw 96% lean ground beef evenly into the bottom of the glass baking dish, breaking it up with your fingers into small pieces so it cooks evenly. Spread it into a fairly even layer without packing it down.
In a medium bowl, stir together the creamed corn, frozen corn, and plain 0% Greek yogurt until smooth and evenly combined.
Pour the creamy corn mixture evenly over the raw crumbled ground beef, making sure to cover the beef as much as possible.
Sprinkle the reduced-fat shredded cheddar cheese evenly over the top.
Cover the glass baking dish tightly with aluminum foil. Bake for 30 minutes so the beef cooks gently under the creamy corn layer.
Carefully remove the foil and continue baking uncovered for another 15–20 minutes, until the casserole is bubbling around the edges, the cheese is melted, and the top is lightly golden.
Check that the ground beef is fully cooked by inserting a spoon into the center and making sure there are no pink pieces; the beef should be fully browned. If needed, return to the oven for another 5–10 minutes.
Let the casserole rest for 5–10 minutes before serving so it sets slightly. Scoop into bowls or onto plates and serve warm.