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| Biscuit Top Italian Casserole |
| By Debbie Honeycutt |
| Description: |
| casserole
| | Ingredients: |
1 lb. - ground beef
1/2 cup - chopped onions
3/4 cup - water
1/4 teaspoon - pepper
1 - 8 oz. can - tomato sauce
1 - 6 oz. can of tomato paste
1 - 9 oz. package of Green Giant frozen vegetables
(thawed)
8 oz. - shredded mozzarella cheese
1 - 10 oz. can of buttermilk biscuits (I prefer Hungry Jack Brand)
1 tablespoon - margarine melted
1/2 teaspoon - oregano
| | Directions: |
| Heat oven to 375 degrees and grease a 12 X 8 - baking dish (2-quart). In skillet brown the beef and drain, add water, pepper, sauce and paste simmer 15 minutes. Remove from heat stir in veggies and one and half cups cheese. Spoon into greased dish. Separate dough into ten biscuits. Separate biscuits into two layers overlap biscuits, sprinkle remaining cheese in center. Gently brush biscuits with butter and oregano. Bake at 375F degrees for 22 to 27 minutes.
| | Prep Time: 20 minutes |
Cook Time: 25 minutes |
| Category:
Main Meals
| Servings: 7 |
| (Print) |
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