Stack-A-Roll Stroganoff

READY IN: 50mins
Recipe by KGCOOK

This is an easy dish to make and a meal in one.

Top Review by spokorski

My mom and I have been making this recipe for years and just love it. A few helpful tips though, 1. try baking it at 350 instead of 375, 2. I am not sure why the one lady had dry meat but I know when I make this dish I don't add in the mushrooms but I also turn over my biscuits when I eat it and put the meat on top. Kind of treat it like and upside down cassrole.

Ingredients Nutrition

  • 2 lbs ground beef
  • 4 ounces mushrooms, drained
  • 12 cup sour cream
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (9 1/2 ounce) canrefrigerator buttermilk biscuits
  • 1 (3 1/2 ounce) can French-fried onions
  • Topping ingredients

  • 12 cup sour cream
  • 1 egg
  • 1 teaspoon celery seed

Directions

  1. Preheat oven to 375 degrees.
  2. Brown beef and drain well.
  3. Mix beef, mushrooms, and 1/2 of the onions.
  4. Toss together and place in a greased 2 1/2 quart cassreole.
  5. Bring undiluted soup to a boil and stir in 1/2 cup sour cream.
  6. Pour over meat.
  7. Seperate dough into 10 biscuits.
  8. Cut each one in half, making 20 pieces.
  9. Arrange biscuits on top of soup around edges.
  10. of casserole, (1 inch from sides) cut side down.
  11. Sprinkle with remaining onions in center.
  12. Mix topping ingredients.
  13. Pour over biscuits.
  14. Bake at 375 for 25 to 30 minutes until golden brown.

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