Recipe: Meatball Vegetable Casserole (topped with biscuits, Bisquick recipe)

MEATBALL VEGETABLE CASSEROLE

1 pound ground beef
6 tablespoon dairy sour cream, divided use
1/4 cup chopped onion
1 tablespoon snipped parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (10 1/2 ounce) can condensed cream of celery soup
3 tablespoons dairy sour cream
1 (16 ounce) can peas, green beans or sliced carrots, undrained
1 (15 ounce) can potatoes, drained and sliced
2 cups Bisquick Baking Mix
1/2 cup cold water

Heat oven to 450 degrees F.

Mix ground beef, 3 tablespoons sour cream, the onion, parsley, salt and pepper. Shape mixture into 1 inch balls; place in ungreased (11 1/2 x 7 1/2 x 1 1/2-inch) baking dish.

Bake 8-12 minutes or until meatballs are brown. Mix (undiluted) soup, the remaining 3 tablespoons sour cream, the vegetables with liquid and drained potatoes; pour over meatballs. Keep hot in oven while preparing biscuits.

Stir baking mix and water to a soft dough. Gently smooth dough into a ball on floured sloth covered board. Knead 5 times.

Roll dough 1/2-inch thick. Cut with floured 2-inch cutter. Place on hot vegetable mixture.

Bake 15-20 minutes or until biscuits are golden brown.

Makes 4-6 servings
Source: Bisquick