Biscuit-topped italian casserole
1 Servings
Ingredients
| Quantity | 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 |
Directions
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