Biscuit-Topped Italian Casserole
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INGREDIENTS 1 pound ground beef
1/2 cup chopped onion
1/4 cup water
1/4 teaspoon pepper
1 can (8-ounces) tomato sauce
1 can (6-ounces) tomato paste
1 package (9-ounces) frozen mixed vegetables, thawed
8 ounces shredded mozzarella cheese
1 can (10-ounces) refrigerated biscuits
1 teaspoon butter, melted
1/2 teaspoon dried oregano leaves, crushedPreheat oven to 375 degrees. Grease a 12 x 8-inch (2-quart) baking dish.
In a large skillet, brown ground beef and onion, drain. Stir in water, tomato sauce and tomato paste; simmer for 15 minutes, stirring occasionally.
Remove from heat; stir in vegetables and 1-1/2 cups of the cheese. Spoon mixture into greased baking dish.
Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Combine melted butter and oregano; gently brush biscuits with mixture.
Bake at 375 degrees for 22 to 27 minutes, or until biscuits are golden brown.
Makes 6 to 8 servings