Catfish Stew in Biscuit Bowls

  • Prep 30 min
  • Total 50 min
  • Servings 8

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
130
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
40%
40%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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