Cheeseburgundy Casserole

Looks great, tastes great, goes great with wine. What more can we say? Well, it is a Held family favorite. Even the kids love it, vegetables and all. 

Ingredients:
1 pound ground beef
1/3 cup chopped onion
1 can (10.5 oz.) condensed tomato soup
1/4 cup Stone Hill Norton or Hermannsberger
1 cup peas
Salt and pepper to taste
8 cubes (3/4”) American or cheddar cheese
1 cup sifted flour
1-1/2 teaspoons double-acting baking powder
1/4 teaspoon salt (for use in biscuits)
2 tablespoons shortening
1/3 cup plus 1 tablespoon milk

Brown ground beef and onion in skillet; drain off fat. Add the tomato soup, wine, peas, salt and pepper. Turn this mixture into 1-1/2 qt. casserole.

Sift together the flour, baking powder and salt in mixing bowl. Cut in shortening until particles are fine. Add milk and stir until dough clings together. Knead on lightly floured surface 12 times. Divide into 8 pieces. Mold the dough around cheese cubes and place on casserole. Bake at 425°F. for 25-30 minutes until a deep, golden brown.

Serves 4-6.