Savory Meatball Casserole

Preheat oven to 400 degrees F (200 degrees C).

Mix ground beef sausage bread crumbs 1/3 cup evaporated milk onion and 1 teaspoon chili powder together in a bowl; shape into small meatballs.

Cook and stir meatballs 10 to 15 at a time in a skillet over medium heat until slightly browned 2 to 4 minutes. Return all meatballs to skillet cover and cook over low heat until meatballs are cooked through about 10 minutes. Transfer meatballs to a 2 1/2-quart casserole dish. Pour excess grease out of skillet reserving the browned bits of food in the skillet.

Combine cream of mushroom soup cream of celery soup 1 cup evaporated milk and water in the skillet with browned bits of food; cook and stir until sauce is steaming but not boiling about 5 minutes. Pour sauce over meatballs.

Combine flour baking powder and 1/2 teaspoon chili powder in a bowl; cut in shortening until mixture is crumbly. Beat 1/3 cup evaporated milk and egg together in a separate bowl; mix into flour mixture until a sticky dough forms. Knead dough about 10 times. Roll dough into a 10x12-inch rectangle on a floured work surface. Sprinkle Cheddar cheese over dough. Starting on the long end roll dough around cheese forming a roll; cut into 8 to 10 slices. Turn slices on their side and flatten slightly with your hand; arrange on top of sauce.

Bake in the preheated oven until sauce is bubbling and biscuits are lightly browned 20 to 25 minutes.