Name: Biscuit-Topped Italian Casserole
Ingredients: 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 cheese; 1 cn (10 oz.) Hungry Jack Refrigerated Buttermilk Biscuits; 1 tb Margarine or butter; melted; 1/2 ts Dried oregano leaves; crushed

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	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 cheese
1	cn	(10 oz.) Hungry Jack Refrigerated Buttermilk Biscuits
1	tb	Margarine or butter; melted
1/2	ts	Dried oregano leaves; crushed

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.
1992    The Pillsbury Company
Posted to recipelu-digest by joe.di.bellante@juno.com (JOSEPH F BELLANTE)
on Mar 06, 1998

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