Biscuit-Topped Beef Casserole Recipe

Biscuit-Topped Beef Casserole Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

“This satisfying recipe has been in our family for years. We just made a few adjustments,” writes Debbie Slater from Spokane, Washington. “It’s so flavorful, we can’t get enough of it!”

[X]

Rate Biscuit-Topped Beef Casserole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Biscuit-Topped Beef Casserole Recipe

Prep: 25 min. Bake: 20 min.

Yield: 2 Servings

25 20 45

Ingredients

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
1/2 cup water
1/2 cup tomato sauce
1/4 cup tomato paste
1/8 teaspoon pepper
1 cup frozen mixed vegetables, thawed
1/2 cup shredded part-skim mozzarella cheese, divided
1 tube (6 ounces) refrigerated flaky buttermilk biscuits
1 teaspoon butter, melted
1/4 teaspoon dried oregano

Directions

In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Remove from the heat; stir in vegetables and 1/4 cup cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full).
Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling.
Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown. Yield: 2 servings.

Nutritional Facts 1 serving equals 570 calories, 17 g fat (8 g saturated fat), 77 mg cholesterol, 1,289 mg sodium, 65 g carbohydrate, 7 g fiber, 40 g protein.

Originally published as Biscuit-Topped Beef Casserole in Cooking for 2 Spring 2008, p61