Biscuit Topped Italian Casserole
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A italian take on biscuit topped italian casserole, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 lb. ground meat (chicken or beef)
- 3/4 c. water
- 1 (8 oz.) can tomato sauce
- 1 (9 oz.) pkg. frozen mixed vegetables, thawed
- 1 Tbsp. butter, melted
- 1/2 c. onion
- 1/4 tsp. pepper
- 1 (6 oz.) can tomato paste
- 8 oz. shredded Mozzarella cheese
- 1 (10 oz.) can buttermilk biscuits (refrigerated)
- 1/2 tsp. dried oregano leaves, crushed
Method
Brown meat and onion in large skillet; drain.
Stir in water, pepper, tomato sauce and paste.
Simmer 15 minutes, stirring occasionally.
Remove from heat; stir in vegetables and 1 1/2 cups cheese.
Spoon mixture into greased 12 x 8 (2-quart) baking dish. Separate refrigerated biscuits into 10 biscuits.
Separate each biscuit into 2 layers.
Place biscuits near outer edge of hot meat mixture, overlapping each other slightly.
Gently brush biscuits with butter.
Sprinkle with oregano.
Scatter remaining cheese all over meat mixture.
Bake at 375° for 22 to 27 minutes or until biscuits are browned.
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