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

TOPPING:

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

Brown ground beef; drain. In an ungreased 2 1/2 or 3 quart deep casserole, combine ground beef, 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 biscuits, cut side down, in a circle around edge of casserole. Sprinkle remaining onions between biscuits. Pour topping over biscuits. Bake at 375 degrees for 25-30 minutes. TOPPING: Combine ingredients and blend well.