Beef & Biscuits
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 340.19-453.59 g hamburger
- 1 small onion, diced
- 1 small green pepper, diced
- 297.66 g can cream of chicken soup (yes chicken, not mushroom!)
- 0.25 ml chicken bouillon
- 0.25 ml seasoning salt
- 0.25 ml cayenne pepper
- 0.25 ml parsley
- 236.59 ml nonfat sour cream
- 118.29 ml milk
- 212.62 g can refrigerated biscuits (the pop-open kind)
- 1 egg
- 0.25 ml celery seed
directions
- Preheat oven to 375°F and spray-lube a 7x12 casserole dish.
- Brown hamburger with onion and peppers. Drain extra grease.
- Mix soup, chicken bouillon, seasoning salt and parsley into hamburger.
- Add milk and half of the sour cream, then spread hamburger mixture evenly in casserole dish.
- Cut each biscuit into 6 or 8 pieces and arrange across top of hamburger mixture. (Small pieces of biscuit allow for even cooking without gooey undercooked areas.).
- Mix egg and the rest of the sour cream together, then spread it evenly over the top of the casserole.
- Lightly sprinkle celery seed across the top of the casserole.
- Bake 30-35 minutes, or until top is golden brown and biscuits are totally cooked.
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