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Easy Stroganofif Casserole

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  Lean ground beef 1 Pound
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Flour 2 Tablespoon
  Condensed vegetable soup 10 3⁄4 Ounce (1 can)
  Canned mushroom stems and pieces 4 Ounce, drained (1 can)
  Dairy sour cream 3⁄4 Cup (12 tbs)
  Dried parsley flakes 2 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Poppy seed 1 Teaspoon
For drop biscuits
  All purpose flour 1 Cup (16 tbs) (Pillsbury's Best)
  Baking powder 1 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Cooking oil 3 Tablespoon

Combine ground beef and onion in 2-quart casserole.
Bake uncovered at 425° for 20 minutes.
Remove from oven; drain.
Stir in flour.
Blend in remaining ingredients except poppy seed.
Drop Biscuits by tablespoonfuls onto meat mixture.
Sprinkle with poppy seed.
Bake at 425° for 30 to 35 minutes.
Drop Biscuits: Combine flour, baking powder, salt, paprika and celery seed.
Combine milk and oil.
Add to dry ingredients all at once.
Stir only until moistened

Recipe Summary

Difficulty Level: 
Main Dish

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