Beef stroganoff is an old favorite for many folks. If you need to feed a large family, it can be pricey and time-consuming. Try this biscuit stroganoff casserole version a try using ground beef to cut down on the expense. It’s rich with flavor, yet filling with its cheesy biscuit topping. Serve with a green salad for a complete meal.
Biscuit Stroganoff Casserole Recipe
2 pounds chuck ground beef (80/20)
1/2 large sweet onion, sliced thin
1 stalk celery, diced
1 pound white mushrooms, brushed clean and cut in half (stems included)
1 Tablespoon Worcestershire sauce
1 large clove garlic, pressed
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 can (2.8 ounces) French-fried onions, crumbled, divided use
1 Tablespoon fresh thyme leaves or 1 teaspoon dried
1 can cream of mushroom or cream of celery soup, undiluted
1 cup sour cream, divided use
1/4 cup heavy cream (or milk)
1 teaspoon beef bouillon granules
2 Tablespoons all-purpose flour
1 tube (10-count) unbaked flaky refrigerated biscuits
1 egg, lightly beaten
1 Tablespoon chopped fresh parsley or dried parsley flakes
1/2 teaspoon celery salt
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1 cup fine-shredded Cheddar cheese
Heat a large, deep, heavy skillet or Dutch oven over medium-high heat. When hot, add ground beef, sweet onion slices, celery, mushrooms, Worcestershire sauce, garlic, 1 teaspoon kosher salt, and black pepper. Saute, leaving some clumps of meat, until meat is browned and mushrooms have released their liquid, about 5 minutes. Remove from heat and pour off any excess grease. Taste and add salt, if necessary. Stir in half of the crumbled French-fried onions and the thyme leaves.
Whisk together undiluted mushroom soup, 1/2 cup of the sour cream, heavy cream, beef bouillon granules, and flour. Stir this mixture into the ground beef. Pour the meat mixture into the prepared casserole dish.
Separate each biscuit into halves and place rough-side (separated) down over the beef to cover. (Four rows of 5 biscuit halves should cover the top perfectly.) Sprinkle remaining crumbled French-fried onions over the top.
Whisk together remaining 1/2 cup sour cream, beaten egg, celery salt, 1/2 teaspoon kosher salt, and onion powder. Spoon evenly over the biscuits. Sprinkle with shredded Cheddar cheese.
Bake, uncovered, for 30 to 35 minutes, until top is deep golden brown.
Let rest for 10 minutes before serving.
Yield: 8 servings
Biscuit Stroganoff Casserole Recipe Photo ©2018 Peggy Filippone