Flavorful favorites like potatoes, carrots, sour cream and biscuits make up this family-style dish.
1-1/2 lbs 93/7 lean ground beef
1 large red onion, chopped
1 cup diced celery
Salt and pepper, to taste
1 can (10.5 oz) condensed cream of mushroom soup
1 cup coined frozen carrots
3 medium red potatoes, peeled and cubed
1 tsp dried parsley flakes
1 tsp marjoram
1/2 tsp dried herb seasoning
1/4 cup instant potato flakes
1 container (8 oz) sour cream
2 cups Cheddar cheese
1 can (6-ct) refrigerated biscuits
Preheat oven to 350° F. In a large skillet over medium heat, cook ground beef, onion, celery, and salt and pepper to taste until meat is no longer pink and internal temperature reaches 160° F on a meat thermometer. In a large stockpot, mix soup, 1 can of water, carrots, potatoes, parsley, marjoram and herb seasoning. Bring to a boil. Reduce heat to low; simmer for 15 to 20 minutes. Add ground beef mixture, instant potato flakes, sour cream and 1-1/2 cups of cheese and transfer to a greased 9-by-9-inch baking dish. Top with remaining cheese. Separate dough into 6 biscuits and place evenly on top of mixture. Bake for 15 to 20 minutes or until biscuits are done.
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