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Biscuit-Topped Beef Casserole

 Biscuit-Topped Beef Casserole
“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!”
2 ServingsPrep: 25 min. Bake: 20 min.


  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Biscuit-Topped Beef Casserole (continued)

Directions (continued)

  • 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.