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Biscuit-topped Italian Casserole

Ingredients & Directions

1 lb Ground beef
1/2 c Chopped onion
3/4 c Water
1/4 ts Pepper
1 cn (8-oz.) tomato sauce
1 cn (6-oz.) tomato paste
1 pk (9-oz.) Green Giant Harvest
-Fresh Frozen Mixed
-Vegetables; thawed
8 oz (2 cups) shredded mozzarella
1 cn (10 oz.) Hungry Jack
-Refrigerated Buttermilk
1 tb Margarine or butter; melted
1/2 ts Dried oregano leaves;

Heat oven to 375*F. Grease 12×8-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 1 1/2 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. Gently brush biscuits with margarine;
sprinkle with oregano.

Bake at 375*F. for 22 to 27 minutes or until biscuit topping is golden
brown. 6 to 8 servings.

1992 The Pillsbury Company

1 Servings

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