Biscuit-Topped Italian Casserole Recipe

4 1 5
Biscuit-Topped Italian Casserole Recipe
Biscuit-Topped Italian Casserole Recipe photo by Taste of Home
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Biscuit-Topped Italian Casserole Recipe

Read Reviews
4 1 5
Publisher Photo
A saucy beef and vegetable mixture is topped with herb biscuits to create a mouthwatering one-dish dinner.—Kathy Ravis, Vermilion, Ohio
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 pound ground beef
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup water
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen mixed vegetables
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1 tablespoon butter, melted
  • 1/2 teaspoon dried oregano

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. baking dish.
Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown. Yield: 6-8 servings.
Originally published as Biscuit-Topped Italian Casserole in Casserole Cookbook 2001, p54

Nutritional Facts

1 cup: 354 calories, 17g fat (10g saturated fat), 71mg cholesterol, 718mg sodium, 27g carbohydrate (2g sugars, 2g fiber), 22g protein.

  • 1 pound ground beef
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup water
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen mixed vegetables
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 tube (12 ounces) refrigerated buttermilk biscuits
  • 1 tablespoon butter, melted
  • 1/2 teaspoon dried oregano
  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. baking dish.
  2. Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown. Yield: 6-8 servings.
Originally published as Biscuit-Topped Italian Casserole in Casserole Cookbook 2001, p54

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allaboutcookies86 User ID: 4740624 126929
Reviewed Dec. 30, 2009

"It was very easy to make however, I feel it didn't have a lot of flavor it seemed to lack something. I am not sure what I will try next time to add more flavor, but will make it again."

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