Crowned Beef Bake Recipe

4.5 5 7
Crowned Beef Bake Recipe
Crowned Beef Bake Recipe photo by Taste of Home
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Crowned Beef Bake Recipe

Read Reviews
4.5 5 7
Publisher Photo
"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."
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Crowned Beef Bake in Quick Cooking July/August 1999, p19

Nutritional Facts

1 each: 459 calories, 24g fat (11g saturated fat), 101mg cholesterol, 1153mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 22g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Crowned Beef Bake in Quick Cooking July/August 1999, p19

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Reviews forCrowned Beef Bake

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MY REVIEW
KD89 User ID: 6213354 263873
Reviewed Mar. 25, 2017

"easy, but does not reheat for leftovers very well as the biscuits become soggy. Probably won't make again, but it was a nice variation to quick week night meals."

MY REVIEW
puzzlemad User ID: 3329799 220930
Reviewed Feb. 19, 2015

"This was very good, but next time I will thaw the verges before cooking as it was still not warm enough after cooking for the required amount of time."

MY REVIEW
barretsmommy User ID: 805374 50063
Reviewed Nov. 9, 2011

"This casserole comes out looking beautiful. It tastes pretty good. My kids and husband liked it, but weren't blown away. I would make it again."

MY REVIEW
allaboutcookies86 User ID: 4740624 26761
Reviewed Sep. 18, 2011

"Im not a big fan of frozen vegetables but it worked well in this recipe. Making it Super fast to prepare. I love the flavors from the cream of celery soup and french fried onions. MMMMMMMmmmm it was fabulous. Thank you for the great idea. I will use this when I don't have much time to cook something."

MY REVIEW
Merrymellow User ID: 4926467 20624
Reviewed Mar. 29, 2011

"My family loved this recipe. Next time I will add more ground beef, however, there were no complaints as is. It looked and tasted great!"

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