Catfish Stew in Biscuit Bowls

 

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.