Biscuit-topped Italian Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Ground beef |
| 1/2 | c | Chopped onion |
| 3/4 | c | Water |
| 1/4 | t | Pepper |
| 1 | 8-oz. tomato sauce | |
| 1 | 6-oz. tomato paste | |
| 1 | 9-oz. Green Giant Harvest | |
| Fresh Frozen Mixed | ||
| Vegetables thawed | ||
| 8 | oz | 2 cups shredded mozzarella |
| cheese | ||
| 1 | 10 oz. Hungry Jack | |
| Refrigerated Buttermilk | ||
| Biscuits | ||
| 1 | T | Margarine or butter, melted |
| 1/2 | t | Dried oregano leaves |
| crushed | ||
| 19 | The Pillsbury Company |
INSTRUCTIONS
Heat oven to 375*F. Grease 12x8-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. Posted to recipelu-digest by joe.di.bellante@juno.com (JOSEPH F BELLANTE) on Mar 06, 1998
A Message from our Provider:
“If we can think and feel and love, our Maker can do all that and more”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4205
Calories From Fat: 2041
Total Fat: 228g
Cholesterol: 636.7mg
Sodium: 11610.1mg
Potassium: 6299.6mg
Carbohydrates: 301.3g
Fiber: 30.1g
Sugar: 91g
Protein: 250.1g