This recipe was written on a large white index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Hungry Boys’ Casserole
Bake at 425° for 25 to 30 min.
Serves 6 to 8

Saute in large skillet:

1 1/2 lbs. ground beef
1 cup sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper and
1 clove garlic, minced

Cook until vegetables are tender; drain.

Add:

3/4 cup water
3/4 cup (6-oz can) tomato paste
1/2 teaspoon monosodium glutamate
1 teaspoon salt
1 teaspoon paprika

Reserve 1 cup for Biscuits.

Add 1 can (1 lb) pork and beans, undrained, and
1 can (1 lb) chick peas or lima beans, undrained.

Simmer while preparing Biscuits.

Biscuits

Sift together into mixing bowl:

1 1/2 c. sifted all purpose flour
2 tsp. double action baking powder
1/2 tsp. salt

Cut in 1/4 cup butter until particles are fine.

Combine 1/2 cup milk and 4 drops yellow food coloring, if desired.

Add to flour mixture. Stir until dough clings together.

Knead-on lightly floured surface 12 times.

Roll out to 12×9 rectangle

Combine –

1/2 c. sliced pimiento-stuffed olives
1/4 c. blanched slivered almonds and the reserve meat mixture. Spread over dough. Roll up starting with 12 inch side; seal edge. Cut into 1-inch pieces.

Turn – meat mixture into 12×8 or 13×9 inch baking dish; top with biscuits.

Bake at 425° for 25 to 30 min. or until golden brown.