1 lb. ground beef, browned and drained
1 (4 oz.) can mushrooms
1 (3 1/2 oz.) can French fried onion rings
1 can cream of mushroom soup
1/2 c. sour cream
1 (9 1/2 oz.) can Hungry Jack biscuits

TOPPING:

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

Brown beef and drain. In a 2 1/2 to 3 quart casserole dish, combine ground beef, chopped mushrooms and all but 1/2 cup of the onions. Toss lightly. Heat undiluted soup to boiling, stir in sour cream. Pour over meat mixture and put in oven while you make the topping.

Cut each biscuit in half, making half circles. Arrange cut side down around edge of the casserole. Prepare topping by blending listed ingredients with a spoon. Sprinkle remaining onions between biscuits. Spoon topping evenly over the biscuits. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Serves 6 to 8.