Ingredients Jump to Instructions ↓

  1. 1 cup finely minced onion

  2. 2 Tablespoons butter

  3. 2 eggs, lightly beaten

  4. 1 can (10 3/4 oz.) plain cream of mushroom soup

  5. 4 cups biscuit mix

  6. 2 cups shredded cheddar cheese, divided

  7. 1/4 cup minced parsley

  8. Sprinkle of hot pepper flakes or taco spice

Instructions Jump to Ingredients ↑

  1. Saut onion in butter in a medium saucepan until tender. Do not brown. Remove from heat. Add mushroom soup and stir well. Add lightly beaten eggs.

  2. Preheat oven to 400ºF.

  3. In a mixing bowl, combine with spoon, biscuit mix, 1 cup of the cheese and the parsley. Add egg mixture all at once. Stir just until blended. Do not beat.

  4. Brush 2 8-inch round cake pans with shortening. Divide batter evenly between the 2 pans. Bake for 20 minutes. Sprinkle remaining cheese over both pans and then, if desired, sprinkle with spice. Bake 10-15 minutes longer.

  5. Serve hot.

  6. Time Management: The bread should be baked shortly before serving. To conserve on last minute preparation time, you may cook the onion and mix with the coup and eggs and then refrigerate. You may also combine the biscuit mix, cheese and parsley ahead of time. Then, just before baking, combine the two mixtures as directed above. Bake as directed, but give an extra 2-3 minutes to the first baking to compensate for the cold liquid


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