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Catfish Stew in Biscuit Bowls
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original or Buttermilk biscuits
cup chopped onion (1 medium)
bag (12 oz) frozen mixed vegetables
jar (2.5 oz) sliced mushrooms, drained
can (10 3/4 oz) condensed cream of celery soup
teaspoon garlic powder
teaspoon dried thyme leaves
teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
lb catfish or other white fish fillets, cut into 1-inch pieces
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.
Bake 15 to 18 minutes or until golden brown. Carefully remove custard cups. Set aside.
Meanwhile, in 3-quart saucepan, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Reserve 1 tablespoon drippings in saucepan.
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 nutrition information available for this recipe.
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