Biscuit Topped Italian Casserole

8 Servings

• 1 pound ground beef (80/20)
• ½ cup chopped onion
• ¾ cup water
• ¼ teaspoon black pepper
• 1 8-ounce can tomato sauce
• 1 6-ounce can tomato paste
• 1 10-ounce package frozen mixed vegetables, thawed
• 8 ounces shredded mozzarella cheese
• 1 7.5-ounce can refrigerated buttermilk biscuits
• 1 tablespoon butter, melted
• ½ teaspoon dried oregano, 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.

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