Bertha S Breakfast Casserole
|Ground beef||1 Pound|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Canned french fried onion rings||3 Ounce (1 Can)|
|Cream of mushroom soup||1 Can (10 oz)|
|Low fat plain yogurt||8 Ounce|
|Refrigerator biscuits||1 Can (10 oz)|
|Celery seed||1 Teaspoon|
In a nonstick skillet, saute ground beef and mushrooms until meat is browned and mushrooms are soft.
Add half of the onion rings.
Spoon into a well-greased casserole.
In a saucepan, bring undiluted mushroom soup to the boil.
Remove from heat and stir in half of the yogurt; pour over beef-mushroom mixture.
Separate biscuit into 10 sections; cut in half lengthwise.
Arrange biscuit halves, cut side down, on top of food in casserole.
Sprinkle remaining onion rings on top.
Combine the remaining yogurt, the egg, celery seed, and salt in a bowl; stir to blend.
Pour evenly over top of biscuits.
Bake at 375°F (190°C) for 25 to 30 minutes.
Rest the casserole for 5 minutes before serving.