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
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
1 pound catfish or other white fish fillets, cut into 1-inch pieces
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
Bake for 15 to 18 minutes or until golden brown. Carefully remove custard cups.
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.
Prep Time 30 min | Total Time 50 min | Servings 8
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%