Ground chuck casserole topped with corn bread.

1/2 c. chopped onion
2 tbsp. shortening or oil
1 lb. ground chuck
Dash of pepper
1 (4 oz.) can mushroom stems and pieces, undrained
1 (10 1/2 oz.) can condensed cream of tomato soup

CORN BREAD TOPPING:

1 1/4 c. White Lily self-rising cornmeal mix
1 tsp. caraway seed
1 egg, beaten
1/3 c. milk
2 tsp. melted shortening or oil

In skillet, brown chopped onion in shortening or oil. Add ground chuck and cook, stirring occasionally, until brown. Blend pepper, mushrooms, and tomato soup into beef mixture. Turn into shallow 1 1/2 quart casserole.

Prepare Corn Bread Topping. In mixing bowl, combine cornmeal mix and caraway seed. Combine egg, milk, and shortening. Add liquid to dry ingredients stirring until moistened. Drop by rounded tablespoonfuls onto hot beef mixture to make a dozen biscuits. Bake in 425 degree oven for 25 minutes, or until topping is golden brown.