Stack-a-roll stroganoff
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef, ground |
| 4 | ounces | Mushrooms; drained |
| 3½ | ounce | Onions, french fried |
| ½ | cup | Cream, sour |
| 1 | Eggs | |
| 10½ | ounce | Soup, cream of mushroom |
| ½ | cup | Cream, sour |
| 9½ | ounce | Biscuits, refrigerated |
| 1 | teaspoon | Celery seed |
| ½ | teaspoon | Salt |
Directions
TOPPING
Reserve ½ c onions. Brown ground beef; drain well. Stir in mushrooms and french fried onions; toss lightly. Stir in undiluted mushroom soup, then sour cream. In separate 2-cup measure, stir together topping ingredients. Preheat oven to 375. Pour meat mixture into greased 3-qt casserole. Separate dough into biscuits. Cut each biscuit in half crosswise, forming half circles. Arrange biscuits, cut side down, in circle around edge of casserole. Sprinkle reserved onions between biscuits. Pour topping over biscuits. Bake 25-30 minutes, until golden brown.