Sunday, August 19, 2012

Biscuit topped Italian Casserole

A feel good, feels like home recipe that is quick and simple.

1 lb ground beef
1/2 c chopped onion
3/4 c water
1/4 t pepper
1   8oz can tomato sauce
1   6oz can tomato paste
1   9oz pkg frozen mixed veggies, thawed
2 c shredded mozzarella cheese
1 can buttermilk biscuits (layered ones work best, by Hungry Jack)
1 T melted butter
1/2 t dried crushed oregano leaves

Heat oven to 375degrees.

Grease 12X8 (2qt) casserole dish.
In large skillet brown ground beef and onion.
Stir in water, pepper, tomato sauce, and tomato paste.
Simmer for 15 minutes, stirring occasionally.

Remove from heat.
Stir in vegetables and 1 1/2c cheese.
Spoon mixture into greased casserole dish.

Separate biscuits into 2 layers.
Place biscuits near outer edge of casserole dish over meat and veggie mixture, overlapping slightly.
Sprinkle remaining cheese in center and around edges.
Gently brush biscuits with melted butter
Sprinkle with oregano.

Bake at 375 for 22 to 27 minutes or until biscuits are golden brown.

Makes 6-8 servings.

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