Biscuit Topped Italian Casserole
½ cup chopped onion
¾ cup water
¼ teaspoon freshly ground black pepper
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 package (10 ounces) frozen mixed vegetables, thawed
8 ounces (2 cups) shredded mozzarella cheese
1 can (7.5 ounces) refrigerated buttermilk biscuits
1 Tablespoon butter, melted
½ teaspoon dried oregano leaves, crushed
Preheat oven to 375° F. Grease 12 x 8-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 and around edge. Gently brush biscuits with butter; sprinkle with oregano.
Bake at 375° F for 22 to 27 minutes or until biscuits are golden brown.
Makes 8 servings.
* Nutrition facts based on 80% / 20% ground beef.