Print Options

Back to Biscuit-Topped Italian Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Biscuit-Topped Italian Casserole

 Biscuit-Topped Italian Casserole
A saucy beef and vegetable mixture is topped with herb biscuits to create a mouthwatering one-dish dinner.—Kathy Ravis, Vermilion, Ohio
6-8 ServingsPrep: 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.

2 of 2

Biscuit-Topped Italian Casserole (continued)

Nutritional Facts: 1 serving (1 cup) equals 354 calories, 17 g fat (10 g saturated fat), 71 mg cholesterol, 718 mg sodium, 27 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.