BISCUIT-TOPPED ITALIAN CASSEROLE Recipe
BY: NIKKI GLADD FROM SEEDED AT THE TABLE
Warm, flaky biscuits are delicious on their own, but when paired with Italian seasonings and moist ground beef, they are even better. Biscuit-Topped Italian Casserole is a great combination of flavors that would be perfect at your next meal.
1 pound ground beef
1 (8-ounce) can tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 (10-ounce) package frozen Italian style mixed vegetables 2 cups Cheddar cheese, shredded and divided
1 (12-ounce) package refrigerated buttermilk biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano
1. Preheat oven to 375 degrees F. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 9 x 13 inch baking dish.
2. Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at for 25 to 30 minutes or until the biscuits are golden brown.