2 lbs. ground turkey
1 c. fresh mushrooms, sliced
2 cans french fried onions, sm.
2 cans cream mushroom soup
1 can refrigerated biscuits

Brown turkey and drain. In an ungreased, deep, 3 quart casserole dish combine turkey, mushrooms and 1 1/2 cans of onions. Toss lightly. In a medium size saucepan, bring concentrated soup to a boil, stir in sour cream. Lower heat, do not boil after sour cream has been added. Cut biscuits in half (20 circles). Pour warm soup mixture evenly over meat. Immediately arrange biscuits, cut side down, in a circle around edge of casserole. Sprinkle rest of fried onions in center of biscuits. Pour topping (see below) over biscuits and bake at 375 degrees for 25 to 30 minutes until golden brown.

TOPPING:

1/2 c. sour cream
1 egg
1 tsp. celery seed
1/4 tsp. salt

Blend well.