| 1 | can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original or buttermilk biscuits |
| 2 | slices bacon |
| 1/2 | cup chopped onion (1 medium) |
| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables |
| 1 | jar (2.5 oz) Green Giant® sliced mushrooms, drained |
| 1/2 | cup milk |
| 1 | can (10 3/4 oz) condensed cream of celery soup |
| 1/2 | teaspoon garlic powder |
| 1/4 | teaspoon dried thyme leaves |
| 1/4 | teaspoon pepper |
| 1/4 | teaspoon hot pepper sauce |
| 1 | lb catfish or other white fish fillets, cut into 1-inch pieces |
| 1. | Heat oven to 350°F. On ungreased large cookie sheet, turn 8 (6-oz) custard cups upside down; spray outsides of cups with cooking spray. Separate dough into 8 biscuits; press each to form 6-inch circle. Press each biscuit over bottom and around side of each cup. Using fingers, press dough around each cup, forming bowl. |
| 2. | Bake 15 to 18 minutes or until golden brown. Carefully remove custard cups. Set aside. |
| 3. | Meanwhile, in 3-quart saucepan, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Reserve 1 tablespoon drippings in saucepan. |
| 4. | Cook onion in drippings 2 to 3 minutes, stirring occasionally, until tender. Stir in all remaining ingredients except catfish and cooked bacon. Heat to boiling. Reduce heat to medium; stir in catfish. Cook uncovered, about 10 minutes, stirring occasionally, until fish flakes easily with fork. Spoon stew into biscuit bowls. Garnish with crumbled bacon. |
| No change. |
Nutrition Information:
370 ( 140); 16g ( 3 1/2g, 3 1/2g); 45mg; 970mg; 37g ( 3g, 9g); 19g 50%; 4%; 10%; 15% 1 1/2 ; 1/2 ; 1 ; 2 ; 1 2 1/2