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| Home -> [Beef, Casseroles, Entrees] -> [Stack-a-roll stroganoff Recipe] |
Stack-a-roll stroganoff
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Casseroles, Entrees |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Beef, ground | | 4
| oz | Mushrooms, drained | | 3 1/2
| oz | Onions, french fried | | 10 1/2
| oz | Soup, cream of mushroom | | 1/2
| cup | Cream, sour | | 9 1/2
| oz | Biscuits, refrigerated | | | TOPPING | | 1/2
| cup | Cream, sour | | 1
| | Eggs | | 1
| tsp | Celery seed | | 1/2
| tsp | Salt |
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Procedures:
| 1 | Reserve ?c onions. | | 2 | Brown ground beef; drain well. | | 3 | Stir in mushrooms and french fried onions; toss lightly. | | 4 | Stir in undiluted mushroom soup, then sour cream. | | 5 | In separate 2-cup measure, stir together topping ingredients. | | 6 | Preheat oven to 37Pour meat mixture into greased 3-qt casserole. | | 7 | Separate dough into biscuits. | | 8 | Cut each biscuit in half crosswise, forming half circles. | | 9 | Arrange biscuits, cut side down, in circle around edge of casserole. | | 10 | Sprinkle reserved onions between biscuits. | | 11 | Pour topping over biscuits. | | 12 | Bake 25-30 minutes, until golden brown. |
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