1 lb. ground beef
1/2 med. onion, chopped or 1 tbsp. instant
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1 can (16 oz.) bean sprouts or 2 c. fresh (drain if canned)
1 can (16 oz.) French style green beans, drained
1 can (10 3/4 oz.) cream of mushroom soup
1 can (7 1/4 oz.) refrigerated buttermilk biscuits
2 tbsp. melted butter
Paprika

Crumble ground beef in a 2 quart casserole for microwave. Add onion, garlic powder and seasoned salt. Cover. Microwave at medium for 4 minutes. Stir well and microwave at high for 2 more minutes. Add bean sprouts and green beans, each in a layer. Add undiluted soup in a ring near the edge of the casserole. Microwave at high for 3 to 4 minutes or until heated through.

Place refrigerated biscuits around edge of casserole. Brush with melted butter and sprinkle with a little paprika. Cover with paper towel. Microwave at high for 4 to 5 minutes. Turn biscuits over with a fork and brush again with melted butter. Microwave 3 to 4 minutes longer or until no longer doughy. Rotate dish once while baking biscuits. Let stand after removing from the microwave about 5 minutes. Serves 6.