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Crowned Beef Bake

 Crowned Beef Bake
"Because this comforting casserole looks so special, I enjoy serving it to company and bringing it to church suppers," notes Linda Parker of Covington, Georgia. "It's simple to put together but looks like I spent a lot of time preparing it."
4-6 ServingsPrep: 20 min. Bake: 25 min.


  • 1 pound ground beef
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2.8 ounces) french-fried onions, crumbled, divided
  • 2 cups frozen mixed vegetables
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream, divided
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
  • 1 egg, lightly beaten
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt


  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Place half in a greased 2-qt. baking dish. Layer with
  • mushrooms, two-thirds of the onions and all of the vegetables. Top
  • with remaining beef.
  • In a large saucepan, combine soup and 1/2 cup sour cream; cook over
  • low heat until heated through. Pour over beef. Cut each biscuit in
  • half; arrange cut side down around edge of dish. Sprinkle remaining
  • onions in center of casserole.
  • In a small bowl, combine the egg, celery seed, salt and remaining
  • sour cream; drizzle over biscuits. Bake, uncovered, at 375° for
  • 25-30 minutes or until golden brown. Yield: 4-6 servings.

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Crowned Beef Bake (continued)

Nutritional Facts: 1 serving (1 each) equals 459 calories, 24 g fat (11 g saturated fat), 101 mg cholesterol, 1,153 mg sodium, 37 g carbohydrate, 3 g fiber, 22 g protein.