2 eggs, well beaten
1 (10 1/2 oz.) can condensed cream of mushroom soup
2 tbsp. cooking or salad oil
1 tsp. instant minced onion
2 c. biscuit mix
1/4 c. butter
1/4 c. shredded Parmesan cheese
Celery or sesame seed

Combine eggs, soup, and oil; mix well. Stir instant onion into biscuit mix in a bowl and make a well in the center. Add the soup mixture and stir until just blended.

Heat butter in a heavy 8 inch skillet with heat-resistant handle. Spoon in the batter and top with cheese and celery seed. Bake at 400 degrees for about 25 minutes. Serve hot, cut in wedge-shaped pieces. About 6 servings.