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Catfish Stew in Biscuit Bowls

Catfish Stew in Biscuit Bowls

This will bowl the family over—a delicious catfish stew swimming in a bowl made of a flaky biscuit so you can sop up every last creamy spoonful.


  • 1 can (16.3 ounces) Pillsbury® Grands!® Flaky Layers refrigerated original or buttermilk biscuits
  • 2 slices bacon
  • 1/2 cup chopped onion (1 medium)
  • 1 bag (12 ounces) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
  • 1 jar (2.5 ounces) Green Giant® sliced mushrooms, drained
  • 1/2 cup milk
  • 1 can (10 3/4 ounces) 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 pound catfish or other white fish fillets, cut into 1-inch pieces


  1. Heat oven to 350 degrees F. On ungreased large cookie sheet, turn 8 (6-ounce) 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 for 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.
  5. Spoon stew into biscuit bowls. Garnish with crumbled bacon.

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

Nutrition Information:

Serving Size: 1 Serving Calories 370 (Calories from Fat 140), Total Fat 16g (Saturated Fat 3 1/2g, Trans Fat 3 1/2g), Cholesterol 45mg Sodium 970mg Total Carbohydrate 37g (Dietary Fiber 3g Sugars 9g), Protein 19g

% Daily Value*: Vitamin A 50%; Vitamin C 4%; Calcium 10%; Iron15%

Exchanges: 1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker.

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