Crowned Beef Bake

• 1 pound ground beef
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 can (2.8 ounces) french-fried onions, crumbled, divided
• 2 cups frozen mixed vegetables
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 cup sour cream, divided
• 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
• 1 large egg, lightly beaten
• 1 teaspoon celery seed
• 1/2 teaspoon salt

1. 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.
2. In a large 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.
3. In a small bowl, combine the egg, celery seed, salt and remaining sour cream; drizzle over biscuits. Bake, uncovered, at 375u0b0 for 25-30 minutes or until golden brown.

ground beef, mushroom stems, onions, mixed vegetables, condensed cream, sour cream, buttermilk, egg, celery, salt

Taken from www.tasteofhome.com/recipes/crowned-beef-bake/ (may not work)