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.

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