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Betty Crocker Ultimate Bisquick Cookbook
Prep Time: 15 Minutes
Start To Finish: 45 Minutes
6 Servings


• 1 lb lean (at least 80%) ground beef
• 1 large onion, chopped (1 cup)
• 1 package (8 oz) sliced fresh mushrooms
• 1 teaspoon salt
• 3/4 cup water
• 2 tablespoons butter or margarine
• 1 cup plain mashed potato mix (dry)
• 3/4 cup sour cream
• 2/3 cup Original Bisquick mix
• 2 teaspoons chopped fresh chives
• 1 egg
• 1 can (18 oz) creamy mushroom soup
• 3 tablespoons Original Bisquick mix
• 1 bag (1 lb) frozen broccoli cuts, thawed, drained
• 1/4 cup ketchup


1. Heat oven to 400°F. In 12-inch skillet, cook beef, onion, mushrooms and salt over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.

2. While beef is cooking, in 2-quart saucepan, heat water and butter to boiling; remove from heat. Stir in potato mix and sour cream. Let stand 1 minute. Stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.

3. In small bowl, mix soup and 3 tablespoons Bisquick mix. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour mixture into ungreased 3-quart casserole. Spoon potato mixture around edge of mixture in casserole.

4. Bake uncovered 25 to 30 minutes or until biscuits are light golden brown.

High Altitude (3500-6500 ft): In step 1, cook over high heat. Bake 30 to 35 minutes.


1 SERVING: Calories 460 (Calories from Fat 240); Total Fat 26g (Saturated Fat 11g); Cholesterol 115mg; Sodium 1410mg; Total Carbohydrate 35g (Dietary Fiber 4g; Sugars 8g); Protein 22g
% DAILY VALUE: Vitamin A 25%; Vitamin C 30%; Calcium 15%; Iron 15%
EXCHANGES: 1½ Starch, 1/2 Other Carbohydrate, 1 Vegetable, 2 Medium-Fat Meat, 3 Fat

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