1 lb. ground beef
1/2 c. chopped onion
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (8 oz.) pkg. creamed cheese, cubed
1 (12 oz.) can whole kernel corn, drained
1/4 c. chopped pimento
1/4 tsp. salt
Dash of pepper
1 (7 1/2 oz.) can refrigerated buttermilk biscuits

Brown meat and drain. Add onion; cook until tender. Add soup and cream cheese. Stir over low heat until cream cheese is melted. Add corn, pimento, and seasonings; mix lightly. Pour into 1 1/2 quart casserole. Separate dough into 10 biscuits. Cut each in half cross-wise. Place biscuits, cut side down, around edge of casserole. Bake at 375 degrees for 20 to 25 minutes or until biscuits are browned. Serves 6.