Show Recipes:
Apple Dumplings with Mountain Dew
Banana Nut Coffee Cake & Caramel Icing
Big Ol' Mess
Biscuit Top Italian Casserole
Bok Choy Salad
Breakfast Wassail
Broccoli Salad
Butter Pecan Cookies
Caldo de Res
Chicken spaghetti
Chocolate Ambrosia Pie
Coca Cola Pot Roast
Cream Cheese Corn
Deneen's Chicken Salad Sandwiches
Easy Fiesta Corn Salad
Easy Mexican Casserole
Five Minute Chocolate Cake in a Mug
Flo Whittington's Chocolate Sheet Cake
Frito Corn Salad
Gone in 60 Seconds
Gooey Butter Cakes
Grandma's chocolate gravy
Jalapeno corn
Kentucky Derby Pie
Lemon cake
Lemon Dessert
Mexican Casserole
Mexican Corn Soup
Mexicana Soup Supreme
Mexi-Salmon Breakfast Bake
Minestrone Soup
Oatmeal Cookies - Basic Design
Orange Almond Salad
Party potatoes
Pineapple Cake & icing
Saltine Chocolate Pieces
Santa Fe Chicken
Shrimp creole
Southwest Cornbread Salad
Spicy Crackers
Squash casserole
Teriyaki Pork Tenderloin
To Die For Pot Roast
Biscuit Top Italian Casserole
By Debbie Honeycutt
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
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
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

Add Comment