2 cans of green beans
1 can of cream of mushroom soup
1 pound of 80%ground beef
1 pound of italian sauage
1/2 cup of choped onions
1 teaspoon of seasoning salt
1teaspoon of onion powder
1teaspoon of ground pepper
1/2 cup dried onions
|
3 1/3 cups buttermilk biscuit mix
3/4 teaspoon dill weed
1/2 teaspoon celery seed
1/3 cup sweet cream butter — softened
1/2 cup chopped onion
1 Egg
1 Cup milk|Preheat oven to 400 degrees. Grease 1 1/2 quart casserole.
In medium bowl combine biscuit mix, dill weed and celery seed. Cut in
butter until mixture resembles a fine meal. Stir in onion.
Combine egg and milk; add to biscuit mix. Stir just until ingredients
are moistened.
Turn into casserole. About 1″ from edge of casserole, cut through batter
with a knife making a circle.
Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in
center comes out clean.
Brush immediately with Topping. Cool 10 minutes; remove from casserole.
Serve warm.
TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese
Combine ingredients.
1 1/2 pounds ground beef
2 onions — chopped
1 teaspoon parsley
4 ounces mushrooms, canned — drained and chopped
1/2 pint sour cream
1/2 cup milk
1 can vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
biscuit dough — canned
|Brown beef, then add rest of ingredients and heat thoroughly.
Put in casserole dish and top with biscuits: Bake 20 to 25 minutes or
until brown at 350 degree oven.