Ingredients:
2 tablespoons cooking oil
1/3 cup diced celery
1/2 cup diced onions
1/2 lb lean ground beef
1 cup sliced mushrooms
1/4 teaspoon salt ( or to taste)
1/4 teaspoon pepper ( or to taste)
1/8 teaspoon garlic ( or 1 clove, minced)
1 tablespoon cornstarch
1 cup beef bouillon
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons oil
3 ounces grated cheddar cheese
Directions:
Oven setting 400 F.
Spray 2 Qt casserole with oil.
In a large skillet, saute celery and onions in oil until just softening. Add ground meat and stir/crumble until mostly browned. Add mushrooms and stir until soft. Season with salt, pepper, garlic.
Put corn starch in a measuring cup, and add bouillion. Stir into mixture in skillet and continue stirring until thickened. Pour into 2 quart casserole.
Combine flour, baking powder and salt in a bowl. Measure 1/2 cup milk and add 3 Tbsp oil. Pour into flour mixture and blend. Place four “dollops” of topping on the meat/veggies in the casserole.
Bake for 15 minutes.
Remove from oven and sprinkle grated cheese over all.
Return to oven and bake another 15 minutes (or until biscuit topping is browed and cheese has formed a melting glaze).
Servings: 4
Time preparation: 30 min.
Time total: 60 min.