1 1/2 lb. ground beef
2 tbsp. onion, chopped
1 to 2 tbsp. parsley flakes
1/4 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
2/3 c. (7 oz.) can drained mushrooms
1 can (10 oz.) vegetable soup
1 c. sour cream
1/2 c. milk

Brown ground beef, onion, parsley and garlic. Stir in salt, pepper, mushrooms, and soup. Simmer 15 minutes. Blend in sour cream and milk. Heat through. Place in a 2 1/2 quart casserole.

BISCUIT TOPPING:

1 1/2 c. flour
2 tsp. baking powder
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. celery seed
1/4 tsp. white pepper
1/4 c. shortening
3/4 c. milk
1 tsp. poppy seed

Sift into mixing bowl flour, baking powder, paprika, salt, celery seed and pepper. Cut in shortening until particles are fine. Add milk and stir only until all particles are moistened. Drop on meat mixture. Bake at 475 degrees for 15 to 10 minutes. Serves 6 to 8.