CROWNED BEEF BAKE

By stepjo7269

Taste of Home’s Summer Busy Family Recipes magazine p. 72.
By: Linda Parker of Covington, Georgia

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
• ● In a large skillet, cook beef over medium heat until no longer pink; drain.
• ● Place half of beef in a greased 2-qt. baking dish. Layer with mushrooms, two-thirds of the onions and all of the vegetables. Top with remaining beef.
• ● 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.
• ● 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.

Details

Servings 4

Preparation

Step 1

Nutrition Facts: 1 serving (1 each) equals 459 calories, 24 g fat (11 g saturated fat), 101 mg cholesterol, 1,153 mg sodium, 37 g carbohydrate, 3 g fiber, 22 g protein.