Catfish stew in biscuit bowls recipe

Ingredients

• 1 can (16.3 oz) large refrigerated original or buttermilk flaky biscuits
• 2 slices bacon
• 1 medium onion, chopped (1⁄2 cup)
• 1 bag (12 oz) frozen mixed vegetables
• 1 jar (2.5 oz) sliced mushrooms, drained
• 1⁄2 cup milk
• 1 can (10¾ oz) condensed cream of celery soup
• 1⁄4 teaspoon hot pepper sauce
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon dried thyme leaves
• 1⁄4 teaspoon pepper
• 1 lb catfish fillets, cut into 1-inch pieces

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 round. Press 1 round over bottom and around side of each cup, forming bowl.
2. Bake 15 to 18 minutes or until golden brown.
3. Meanwhile, in 3-quart saucepan, cook bacon over medium heat 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.
4. Stir in all remaining ingredients except catfish and 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. Carefully remove biscuit bowls from custard cups; place on serving plates or in shallow bowls. Spoon stew into biscuit bowls. Garnish with crumbled bacon.