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Crowned Beef Bake

By: Linda Parker

"'Because this comforting casserole looks so special, I enjoy serving it to company and bringing it to church suppers,' notes Linda Parker of Covington, Georgia. 'It's simple to put together but looks like I spent a lot of time preparing it.'"

Rate/Review | Read Reviews (17)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound ground beef
1 (4 ounce) can mushroom stems and pieces, drained
1 (2.8 ounce) can French fried onions, crumbled, divided
2 cups frozen mixed vegetables
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup sour cream
1 (7.5 ounce) package refrigerated buttermilk biscuits
1 egg, lightly beaten
1 teaspoon celery seed
1/2 teaspoon salt

Directions

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 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. Combine egg, celery seed, salt and remaining sour cream; drizzle over biscuits. Bake, uncovered, at 375 degrees F for 25-30 minutes or until golden brown.