Posted by: marthabernie | July 3, 2013

BEEFY FRENCH ONION POT PIE

Another fast and easy recipe when you don’t have a lot of time.  I didn’t buy refrigerated biscuits for years and years because they had trans fat in them.  Now buttermilk biscuits are available without the trans fat in all the stores.

BEEFY FRENCH ONION POT PIE

Cook one pound ground beef and one chopped small onion in a large skillet over medium heat until beef is no longer pink; drain.  Stir in one 10-1/2 oz. can condensed French Onion Soup; bring to a boil.  Transfer to an ungreased 9 inch deep dish pie plate; sprinkle with 1-1/2 cups shredded part-skim mozzarella cheese.  Bake at 350 degrees F for 3 minutes or until cheese is melted.  Top with one 12 oz. tube refrigerated buttermilk biscuits.  Bake 15 to 20 minutes longer or until biscuits are golden brown.

NOTE:  I sometimes add about one cup of canned, chopped tomatoes (drained) to the beef before adding the onion soup.

ENJOY!


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