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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Because this comforting casserole looks so special, I enjoy serving it to company and bringing it to church suppers, notes Linda Parker of Covington, Georgia. It's simple to put together but looks like I spent a lot of time preparing it. Ingredients:
1 pound ground beef |
1 can (4 ounces) mushroom stems and pieces, drained |
1 can (2.8 ounces) french-fried onions, crumbled, divided |
2 cups frozen mixed vegetables |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 cup (8 ounces) sour cream, divided |
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits |
1 egg, lightly beaten |
1 teaspoon celery seed |
1/2 teaspoon salt |
Directions:
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Place half in a greased 2-qt. baking dish. Layer with mushrooms, two-thirds of the onions and all of the vegetables. Top with remaining beef.
2. In a large saucepan, combine soup and 1/2 cup sour cream; cook over low heat until heated through. Pour over beef. Cut each biscuit in half; arrange cut side down around edge of dish. Sprinkle remaining onions in center of casserole.
3. In a small bowl, combine the egg, celery seed, salt and remaining sour cream; drizzle over biscuits. Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 4-6 servings.
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