Recipe for Biscuit Topped Italian Casserole


1 lb ground beef
1/2 cup chopped onion
3/4 cup water
1/4 teaspoon pepper
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (9 oz.) pkg. green giant frozen mix; ed vegetables, thawed
8 oz (2 c.) shredded mozzarella cheese
1 (10 oz.) can hungry jack biscuits
1 tablespoon margarine
1/2 teaspoon dried oregano leaves, crushed


Heat oven to 375 degrees. Grease 12x8 inch (2 quart) baking dish. In large skillet, brown ground beef and onion; drain. Stir in water, pepper, tomato sauce, tomato paste and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cup 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 margarine; sprinkle with oregano. Bake at 375 degrees for 22 to 27 minutes or until biscuits are golden brown

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