I came up with this dish knowing my husband loves French onion soup. It makes a perfect base for the hearty, beefy potpie. —Sara Hutchens, Du Quoin, Illinois
Beefy French Onion Potpie
Ingredients
- 1 pound ground beef
- 1 small onion, chopped
- 1 can (10-1/2 ounces) condensed French onion soup, undiluted
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1 tube (12 ounces) refrigerated buttermilk biscuits
Directions
- Preheat oven to 350°. In a large skillet, cook the beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking the meat into crumbles; drain. Stir in soup; bring to a boil.
- Transfer mixture to an ungreased 9-in. deep-dish pie plate; sprinkle with mozzarella cheese. Bake for 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until the biscuits are golden brown.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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