Everyone is back in school and back to our busy routines! The first week of school I tried to be a little more creative with dinners. The girls were getting sick of our usuals, so I decided it was a good time to try a few new things. I went to the fridge to see what we had to work with. I always like to stop by The Fresh Market on Tuesdays for their $2.99/lb ground chuck and $2.99/lb chicken breasts. Both are great meats to build a meal on. I wanted to use our ground chuck and I also had a refrigerated can of Immaculate biscuits. Now I just needed some veggies!
Start by browning your meat and chopping some mushrooms and celery. Add the veggies to your meat and cook until tender. Next you will add your soup.
Transfer your meat mixture to your casserole dish and top with cheese.
I flattened my biscuit dough by hand to cover the top of the mixture. Time to bake!
Beef, Mushroom & Biscuit Casserole
by Love Bug Living
1 1/2 lb ground beef
8 oz Mushrooms, diced
1/2 c celery, diced
1 can cream of mushroom soup
1 c shredded cheddar cheese
1 can biscuits
Brown your ground beef and drain grease. Add in your celery and mushrooms and contine to cook until softened. Stir in your soup until combined. Pour mixture into a baking dish. Top with cheese. Flatten your biscuits by hand and top your casserole with them. Bake in a preheated oven at 350 for 15 minutes or until biscuits are golden brown.
My middle daughter can be quite picky, especially when it comes to meat dishes. However, she made me promise that I would make this Beef, Mushroom & Biscuit casserole again. She said she liked it so much that she'd even eat it without the biscuits on top. I think that means she really liked it!
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