Stack-A-Roll Stroganoff

Total Time
50mins
Prep 20 mins
Cook 30 mins

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

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.

Reviews

(5)
Most Helpful

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.

spokorski February 21, 2012

I made this for dinner tonight, and it was SOOOOO good! I can't use canned biscuits (white flour problem) so I topped it with drop biscuits from a WW biscuit mix and it could not have been better. Thanks for a great one! :)

missmanda July 25, 2010

I did something very wrong when I made this, and yet it was still delicious. Somehow I must not have done the biscuits right because they were very well-done at the edges and raw in the middle! I will definitely try it again because everything else was marvelous! Oh, and we made it with ground venison instead of beef, which is much leaner than ground beef. The taste was fabulous. I'll try it again and see if I can follow the directions correctly next time! Thanks so much, KGCook, for posting it.

SheCooksToConquer November 23, 2007

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