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Stack-A-Roll Stroganoff

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“This is an easy dish to make and a meal in one.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 lbs ground beef
  • 4 ounces mushrooms, drained
  • 12 cup sour cream
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (9 1/2 ounce) canrefrigerator buttermilk biscuits
  • 1 (3 1/2 ounce) can French-fried onions
  • Topping ingredients
  • 12 cup sour cream
  • 1 egg
  • 1 teaspoon celery seed

Directions

  1. Preheat oven to 375 degrees.
  2. Brown beef and drain well.
  3. Mix beef, mushrooms, and 1/2 of the onions.
  4. Toss together and place in a greased 2 1/2 quart cassreole.
  5. Bring undiluted soup to a boil and stir in 1/2 cup sour cream.
  6. Pour over meat.
  7. Seperate dough into 10 biscuits.
  8. Cut each one in half, making 20 pieces.
  9. Arrange biscuits on top of soup around edges.
  10. of casserole, (1 inch from sides) cut side down.
  11. Sprinkle with remaining onions in center.
  12. Mix topping ingredients.
  13. Pour over biscuits.
  14. Bake at 375 for 25 to 30 minutes until golden brown.

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