Meatballs with Biscuit Topper

Ingredients:
1 beaten egg
1 103/4 oz can condensed cream of celery soup
3/4 cup soft bread crumbs
1 Tbsp Onion soup mix
1 lb ground chuck
2 Tbsps cooking oil or shortening
Biscuit Topper
2 Tbsps all-purpose flour
1/2 tsp paprika
1/2 cup water
1 3 oz can sliced mushrooms
Instructions:
Blend egg, 2 Tbsps of the canned soup, bread crumbs, and dry onion soup mix. Add ground chuck; mix well. Shape into 12 meatballs. Brown meatballs over medium heat in hot oil, 8 to 10 minutes. Drain off excess fat. Prepare biscuit topper, set aside. Combine remaining canned soup, flour, and paprika. Stir in water and undrained mushrooms. Pour over meatballs in skillet; bring to boiling. Pour boiling mixture into 1 1/2 quart casserole; top immediately with biscuit topper. Bake, uncovered, at 400 for 15 minutes. Serves 4.
Biscuit Topper: Combine 1/2 cup all-purpose flour, 1 tsp baking powder, 1 tsp dry onion soup mix, and 1/8 tsp celery salt. Blend 1/4 cup milk and 2 tsps cooking oil. Stir into flour mixture just till blended (do not overwork). Combine 3/4 cup soft bread crumbs with 2 Tbsps melted butter. Divide dough into 8 portions; drop into buttered crumbs. Turn, gently, to coat all sides; place atop bubbling meat mixture.