1 pound lean ground beef
1 onion, thinly sliced
1 (16 ounce) bottle Italian-style salad dressing
1/2 cup milk
salt and pepper to taste
1 (8 ounce) container sour cream
1 tablespoon chicken bouillon granules
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
In a medium bowl, mix together the mushroom, onion, salad dressing, milk, salt, pepper and bouillon. Mix in cheese, mozzarella and Parmesan. Cover and refrigerate overnight.
To serve, mix together soup mix, flour mixture, cream of mushroom soup, chicken bouillon granules, Parmesan cheese and mozzarella cheese. Refrigerate for approximately 3 hours before serving.
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