Ingredients
1 pound ground beef1 can (4 ounces) mushroom stems and pieces, drained1 can (2.8 ounces) french-fried onions, crumbled, divided2 cups frozen mixed vegetables1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 cup sour cream, divided1 tube (7-1/2 ounces) refrigerated buttermilk biscuits1 large egg, lightly beaten1 teaspoon celery seed1/2 teaspoon salt
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain. Place half in a greased 2-qt. baking dish. Layer with mushrooms, two-thirds of the onions and all of the vegetables. Top with remaining beef.
In a large saucepan, combine soup and 1/2 cup sour cream; cook over low heat until heated through. Pour over beef. Cut each biscuit in half; arrange cut side down around edge of dish. Sprinkle remaining onions in center of casserole.
In a small bowl, combine the egg, celery seed, salt and remaining sour cream; drizzle over biscuits. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
