279746 biscuit topped italian casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ½ | cup | Chopped onion |
| ¾ | cup | Water |
| ¼ | teaspoon | Pepper |
| 1 | (8 oz.) can tomato sauce | |
| 1 | (6 oz.) can tomato paste | |
| 1 | (9 oz.) pkg. green giant Frozen mixed vegetables, thawed | |
| 8 | ounces | (2 c.) shredded Mozzarella cheese |
| 1 | (10 oz.) can Hungry Jack Biscuits | |
| 1 | tablespoon | Margarine |
| ½ | teaspoon | Dried oregano leaves, crushed |
Directions
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