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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Yummy & easy! No special ingredients - uses ingredients you normally have around the house. Sour cream is one of the few foods that, in my opinion, tastes as good fat-free as regular, so I always use the fat-free sour cream. The cheap pop-open biscuits work fine too, but you can cut the fat further by using reduced-fat biscuits. Ingredients:
3/4-1 lb hamburger |
1 small onion, diced |
1 small green pepper, diced |
1 (10 1/2 ounce) can cream of chicken soup (yes chicken, not mushroom!) |
1 dash chicken bouillon |
1 dash seasoning salt |
1 dash cayenne pepper |
1 dash parsley |
1 cup nonfat sour cream |
1/2 cup milk |
1 (7 1/2 ounce) can refrigerated biscuits (the pop-open kind) |
1 egg |
1 dash celery seed |
Directions:
1. Preheat oven to 375°F and spray-lube a 7x12 casserole dish.
2. Brown hamburger with onion and peppers. Drain extra grease.
3. Mix soup, chicken bouillon, seasoning salt and parsley into hamburger.
4. Add milk and half of the sour cream, then spread hamburger mixture evenly in casserole dish.
5. Cut each biscuit into 6 or 8 pieces and arrange across top of hamburger mixture. (Small pieces of biscuit allow for even cooking without gooey undercooked areas.).
6. Mix egg and the rest of the sour cream together, then spread it evenly over the top of the casserole.
7. Lightly sprinkle celery seed across the top of the casserole.
8. Bake 30-35 minutes, or until top is golden brown and biscuits are totally cooked.
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