Grandma’s Shortcut Creamy Mushroom Beef Hotdish Cups

 

Ingredients

• 1 can (16.3 oz) Refrigerated flaky Grand Biscuits (or crescent dough sheets)

• 1 lb Ground beef

• 1 cup Fresh mushrooms, sliced (as featured in image_9e2aac.jpg)

• 1 can (10.5 oz) Condensed Cream of Mushroom soup

• 1 cup Shredded Swiss or Mozzarella cheese

• From the pantry: 1 tbsp Worcestershire sauce, ½ teaspoon garlic powder, salt, and black pepper.

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a standard 8-cup or 12-cup muffin tin generously.

2. Brown the Filling: In a large skillet over medium-high heat, brown the ground beef along with the sliced mushrooms until the meat is fully cooked and the mushrooms are tender. Drain any excess grease.

3. Make it Creamy: Lower the heat and stir the cream of mushroom soup, Worcestershire sauce, garlic powder, salt, and pepper directly into the skillet. Let it simmer for 2 minutes until hot and well combined, then remove from heat and stir in half of the cheese.

4. Form the Crusts: Separate the biscuit dough. Press each individual biscuit flat, stretch it slightly, and press it firmly into the bottom and up the sides of each muffin cup to form a small pastry bowl.

5. Stuff and Bake: Spoon the creamy beef and mushroom mixture evenly into each biscuit cup (exactly like the beautiful, overflowing structure in image_9e2aac.jpg). Top with the remaining cheese.

6. Bake to Golden: Bake for 15 to 18 minutes until the biscuit edges are puffed, flaky, and deep golden brown, and the savory center is bubbling. Let them cool for 5 minutes before lifting them out of the pan.