Crowned Beef Bake

Name: Crowned Beef Bake
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 sour cream, divided; 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits; 1 large egg, lightly beaten; 1 teaspoon celery seed; 1/2 teaspoon salt

10 ingredients

3 steps

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 sour cream, divided
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1 large 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.