Catfish Stew in Biscuit Bowls

  • Prep Time 30 min
  • Total Time 50 min
  • Servings 8

Ingredients

Ingredients

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) frozen mixed vegetables
1
jar (2.5 oz) 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 Frank's™ RedHot™ Original cayenne pepper sauce
1
lb catfish or other white fish fillets, cut into 1-inch pieces

Directions

Directions

  • 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.

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Nutrition Information

Nutrition Information

No nutrition information available for this recipe.