So I went on a family trip. And I took care of a sick baby. And guess what slobbering sick babies do? Make the caretakers sick.

No, on one hand, I just had a cold. On the other hand, this cold kicked my butt. I haven’t been up to cooking much since I returned. Fortunately, Sebastian smoked a chicken shortly after I returned and then made soup that should last us a lifetime after we were done with our first meal out of it.

Since then, I just made a few simple enchiladas to compliment, and one casserole. Hell, I don’t even like looking at my favorite food blog anymore because nothing looks appetizing. Seriously, what’s wrong when nothing on Tastespotting looks good?

That said, here’s the casserole recipe I made last night. It’s not complicated and just ranks as a quick and easy meal for when you’re in a hurry or going to a potluck. For me, it was more about speed so Sebastian could eat before his club meeting and ease so that I didn’t have to think about anything.

Cowboy Casserole
Source: one of my mom’s old church cookbooks

2 lbs. hamburger
1 c. chopped onion
1 c. bbq sauce
1 Tblsp. brown sugar*
1 16oz. can of baked beans (suggested: “ranch style”)
10 oz. shredded cheddar cheese
1 10oz. pkg. biscuits

1. Preheat oven to 375 degrees.**
2. Brown hamburger & onions, drain. Stir in sauce, beans & sugar while stirring over low heat.
3. Pour into 9″x13″ dish.
4. Sprinkle cheese on top. Place biscuits on top of cheese.
5. Bake for 25-30 minutes.**

*If you use a sweeter bbq sauce, omit this. You don’t want this dish to be dessert.
**You might want to follow the directions for the biscuits. The meat is already cooked, and it should still be warm. The oven time is really for the biscuits to cook, but for most, this temperature and the time would be too long.

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