1 lb. ground beef
1 (4 oz.) can mushrooms, drained
1 (3 1/2 oz.) can French fried onions
1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c. sour cream
1 (9 1/2 oz.) can Pillsbury refrigerated biscuits

TOPPING:

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

Brown the ground beef and drain. In an ungreased 2 1/2 or 3 quart 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. Keep warm. 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. Combine all ingredients for topping; mix well. Pour over biscuits. Bake at 375 degrees for 25-30 minutes or until golden brown. Serves 4.