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 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 package (9-ounces) mixed vegetables, thawed
8-ounces shredded mozzarella cheese
1 (10-ounce) can refrigerated biscuits
1 teaspoon margarine or butter, melted
1/2 teaspoon dried oregano leaves, crushedHeat oven to 375 degrees. Grease a 12 x 8-inch (2 quart) baking dish.
In large skillet, brown ground beef and onion, drain. Stir in water, pepper, 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. Gently brush biscuits with oregano.
Bake at 375 degrees for 22 to 27 minutes or until biscuits are golden brown.
Makes 6 to 8 servings