279746 biscuit topped italian casserole

6 servings
1 pounds Ground beef
½ cup Chopped onion
¾ cup Water
¼ teaspoon Pepper
(8 oz.) can tomato sauce
(6 oz.) can tomato paste
(9 oz.) pkg. green giant Frozen mixed vegetables, thawed
8 ounces (2 c.) shredded Mozzarella cheese
(10 oz.) can Hungry Jack Biscuits
1 tablespoon Margarine
½ teaspoon Dried oregano leaves, crushed

Heat oven to 375 degrees. Grease 12x8 inch (2 quart) baking dish. In large skillet, brown ground beef and onion; drain. Stir in water, pepper, tomato sauce, tomato paste and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1½ cup 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 margarine; sprinkle with oregano. Bake at 375 degrees for 22 to 27 minutes or until biscuits are golden brown.

Submitted By BARRY WEINSTEIN On 04-17-95

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