This casserole has always been one of my favorites with its combination of tender braised meat in a soup-based gravy, seasoned biscuit topping and toasted, buttery bread crumbs is mouthwatering. The one ingredient that gives this casserole its unique taste is the addition of poultry seasoning to the biscuit topping, but don't let it scare you into thinking it's a mistake in the recipe or that it will taste strange, because neither is true. I'm certain this is one of those casseroles that will become a comfort food at your house, just as it has at ours. My mother made this quite often when we were little and I know she got the recipe from a magazine many, many years ago, but I couldn't tell you which one. It doesn't have anything fancy in it, but it is good enough that company would really enjoy it. Most likely if you have some sort of creamed soup (any flavor will work well) in your cupboard and some sort of stew meat, a small round steak, or a sirloin steak in your fridge of freezer, you will have the rest of the ingredients. There are a few steps and a little involved in making this but there's nothing tricky about the preparation.