1 lb. lean ground beef
2 tbsp. flour
1/3 c. chopped onions
10 3/4 oz. can vegetable soup
4 oz. can mushroom stems and pieces, drained
3/4 c. sour cream
2 tbsp. dried parsley flakes
1 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. salt

Combine ground beef and onion in 2 quart casserole. Bake uncovered at 425 degrees for 20 minutes. Remove from oven, drain. Stir in flour. Blend in remaining ingredients. Drop biscuits by tablespoons onto meat mixture.

DROP BISCUITS:

1 c. flour
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. celery salt
1/2 c. milk
3 tbsp. oil
1 1/2 tsp. baking powder

Combine flour, baking powder, salt, paprika, and celery seed. Combine milk and oil. Add to dry ingredients all at once. Stir only until moistened. Bake at 425 degrees for 30 to 35 minutes.