1 lb. ground round steak
1 can (4 oz.) mushrooms, drained
1 can (3 1/2 oz.) French fried onions
1 can (10 1/2 oz.) condensed cream of mushroom soup
1/2 c. dairy sour cream
1 can (9.5 oz.) Pillsbury refrigerated Hungry Jack flaky or buttermilk flaky biscuits

TOPPING:

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

Combine ingredients, blend well.

Brown ground meat, drain. In an ungreased 2 1/2 or 3 quart deep casserole combine meat, mushrooms and all but 1/2 cup French fried onions, toss lightly. Bring undiluted mushroom soup to a boil; stir in sour cream. Separate dough into 10 biscuits. Cut each biscuit in half crosswise forming 20 half circles. Pour warm soup mixture evenly over meat; immediately arrange biscuit, cut-side down, in a circle around the edge of casserole. Sprinkle remaining onion between biscuit. Pour topping over biscuits. Bake at 375 degrees for 25 to 30 minutes or until golden brown. 6 servings.

NOTE: Watch the biscuits may brown too quick before they are baked through. You may have to reduce heat to 350 degrees.