This is a meal I always loved growing up and still love today. Its very basic and simple yet it tastes DELICIOUS! My mother was always a great cook and still is. She has a talent for cooking I hoped for but I think the talent didn't fully find me :) So my very first recipe will be one of my moms. I don't know if she created this recipe or if she found it somewhere but it is one of my all time favorites and I hope you enjoy it as well.
First off you will need a few things.
Bisquick or any biscuit recipe you wish to use. (I like Bisquick because its easy and tastes good.)
1 Large onion
1 Large Bell Pepper (Can be any color, I used 1/2 red, 1/2 green)
1 Can Corned Beef (Any brand will work)
1 Family Size Can Cream of Mushroom Soup (Any brand, I used Wal-Mart's Great Value)
First you'll need to dice your onion. I found a little trick in dicing and slicing onions Ill share with you. First cut the end off your onion. I cut the onion in half before I peel it, then remove the dried peel. I also remove the small hard center in the onion, but you don't have to. I make slices throughout the onion. I turn it to make the cross cut but I only make 2 cuts.
I then turn the onion half around and continue make my dice cuts. Cutting it this way makes it easier to complete the entire half without the onion sliding around on the sloped thin edge. It also makes a lesser chance you'll be cutting your fingers!
Then you dice your bell peppers. Remember I only used red and green because I like the colors. You can use all green, all red, or throw in some yellow peppers if you like.
Put the corned beef, the onion and the bell pepper into a hot skillet with a little bit of oil and saute just until the onion starts to cook clear. Then set it aside and let cool while you make your biscuit dough. I use Bisquick because its easy for me and I normally have it on hand but you can use any recipe you like for this. Once you get it mixed, you're going to roll it out into a large rectangle. By the time you get it rolled out, the corned beef mixture should be cooled enough for you to spread it out as shown here.
Now you're going to roll up the entire thing up length wise as if you were going to make cinnamon rolls. Once you have it all rolled up, it should look like this if you look at one of the cut ends.
So now you should have a long rolled tube. Use a sharp knife and make 1 inch thick slices and lay them into a 9 x 13 glass Pyrex dish. If you don't have a glass dish its alright, you just will need to adjust the oven temp and/or cooking time. Lay the slices flat in the bottom of the dish. Its ok to leave some room between them, they don't have to be packed in.
Then you take the cream of mushroom soup and spread it across the entire top. Sometimes I use just a tiny bit of milk to make spreading easier but most of the time I just give it a stir right in the can then pour it evenly over the top and make sure to spread it over so all of it has soup.
All you have to do now is bake it at the biscuit recipe instructions. For Bisquick, oven temp is 450 and baking time is 8-10 minutes or until top is golden brown. I cook mine about 15 minutes.
That's all there is to it I hope you enjoy it as much as I do!
Ok, the bacon is in the package in like a block of bacon. First make cuts about every 1/2 inch so that the result is all the slices are now chopped. Fry the bacon until golden brown and slightly crispy. 
While the bacon is frying go ahead and finely chop your green onions. When the bacon is done cooking, remove it to a plate with a couple paper towels so the grease drains but dont dump out your bacon grease. 
First you'll need to dice your onion. I found a little trick in dicing and slicing onions Ill share with you. First cut the end off your onion. I cut the onion in half before I peel it, then remove the dried peel. I also remove the small hard center in the onion, but you don't have to. I make slices throughout the onion. I turn it to make the cross cut but I only make 2 cuts.
I then turn the onion half around and continue make my dice cuts. Cutting it this way makes it easier to complete the entire half without the onion sliding around on the sloped thin edge. It also makes a lesser chance you'll be cutting your fingers!
Then you dice your bell peppers. Remember I only used red and green because I like the colors. You can use all green, all red, or throw in some yellow peppers if you like.
Put the corned beef, the onion and the bell pepper into a hot skillet with a little bit of oil and saute just until the onion starts to cook clear. Then set it aside and let cool while you make your biscuit dough. I use Bisquick because its easy for me and I normally have it on hand but you can use any recipe you like for this. Once you get it mixed, you're going to roll it out into a large rectangle. By the time you get it rolled out, the corned beef mixture should be cooled enough for you to spread it out as shown here.
Now you're going to roll up the entire thing up length wise as if you were going to make cinnamon rolls. Once you have it all rolled up, it should look like this if you look at one of the cut ends.
So now you should have a long rolled tube. Use a sharp knife and make 1 inch thick slices and lay them into a 9 x 13 glass Pyrex dish. If you don't have a glass dish its alright, you just will need to adjust the oven temp and/or cooking time. Lay the slices flat in the bottom of the dish. Its ok to leave some room between them, they don't have to be packed in.
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