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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 can(s) (10-3/4 ounces) condensed cream of celery soup, undiluted |
1 teaspoon(s) celery seed |
1 egg, lightly beaten |
1 2.8-oz. can(s) french-fried onions, crumbled, divided |
2 cup(s) frozen mixed vegetables |
1 pound(s) ground beef |
1 4-oz. can(s) mushroom stems and pieces, drained |
1 7-1/2 oz container(s) refrigerated buttermilk biscuits |
1/2 teaspoon(s) salt |
1 cup(s) sour cream, divided |
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 thorough. Pour over beef. Cut each biscuit in half; arrange cut side down around edge of dish. Sprinkle remaining onion 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 degrees for 25-30 minutes or until golden brown.
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