1 lb. ground beef
1 lg. onion, sliced
1/4 c. sliced celery
2 (16 oz. each) cans cream-style corn
1 tsp. salt
1/4 tsp. pepper
1 tsp. instant beef bouillon or 1 beef bouillon cube
1 c. buttermilk baking mix
2 tbsp. butter, melted
1/4 tsp. garlic salt

Heat oven to 450 degrees. Cook and stir ground beef, onion, and celery in large skillet until meat is brown. Drain off fat. Reserve 1/2 cup of the corn. Stir remaining corn, the salt, pepper and bouillon into meat mixture; heat to boiling. Pour into ungreased 2 1/2 quart casserole.

Stir baking mix and reserved corn with fork to a soft dough. Drop dough by tablespoonfuls onto hot meat mixture. Mix butter and garlic salt; drizzle half the butter on biscuit dough. Bake 20 to 25 minutes. Brush biscuits with remaining butter. 6 servings.