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Meatball Stroganoff Biscuit Casserole

(7)
  5 reviews
  • 15 min prep time
  • 45 min total time
  • 8 ingredients
  • 4 servings
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Dinner ready in 45 minutes! Enjoy this tasty meatball casserole made using Pillsbury® Grands!® Frozen Buttermilk Biscuits – a delightful meal.

1
package (12 oz) frozen cooked Swedish-style meatballs, thawed
1
jar (12 oz) beef gravy
1
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
1/2
cup frozen pearl onions, thawed
1/2
cup sour cream
2
teaspoons Worcestershire sauce
4
Pillsbury™ Grands!™ Frozen Buttermilk Biscuits
1
tablespoon chopped fresh parsley, if desired

Steps

  • 1 Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium microwavable bowl, microwave meatballs on Medium 2 to 4 minutes or until thawed.
  • 2 In 8-inch saucepan, mix thawed meatballs and remaining ingredients except biscuits and parsley. Cook over medium-high heat 5 to 8 minutes, stirring frequently, until mixture is bubbly and thoroughly heated.
  • 3 Pour mixture into baking dish. Arrange frozen biscuits over top.
  • 4 Bake 25 to 30 minutes or until biscuits are deep golden brown and filling is bubbly. Sprinkle individual servings with parsley.

Expert Tips

Dough-topped casseroles must be assembled while the filling is piping hot. This ensures even cooking from underneath as well as on the surface. Otherwise, the topping will bake at the surface but remain doughy next to the filling.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
% Daily Value
Total Fat
28g
44%
Saturated Fat
11g
57%
Trans Fat
5g
5%
Cholesterol
110mg
37%
Sodium
1390mg
58%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
7%
Protein
26g
26%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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