Biscuit-topped italian casserole

Yield: 1 Servings

Measure Ingredient
1 pounds Ground beef
½ cup Chopped onion
¾ cup Water
¼ teaspoon Pepper
1 can (8-oz.) tomato sauce
1 can (6-oz.) tomato paste
1 pack (9-oz.) Green Giant Harvest Fresh Frozen Mixed Vegetables; thawed
8 ounces (2 cups) shredded mozzarella cheese
1 can (10 oz.) Hungry Jack Refrigerated Buttermilk Biscuits
1 tablespoon Margarine or butter; melted
½ teaspoon Dried oregano leaves; crushed

Heat oven to 375*F. Grease 12x8-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 1½ 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. Gently brush biscuits with margarine; sprinkle with oregano.

Bake at 375*F. for 22 to 27 minutes or until biscuit topping is golden brown. 6 to 8 servings.

1992 The Pillsbury Company

Posted to recipelu-digest by joe.di.bellante@... (JOSEPH F BELLANTE) on Mar 06, 1998

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