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Biscuit-Topped Beef Casserole

Total Time

Prep: 25 min. Bake: 20 min.


2 servings

Updated: Oct. 15, 2022
“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!”


  • 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


  1. 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.
  2. 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).
  3. Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling.
  4. Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.

Nutrition Facts

1 each: 570 calories, 17g fat (8g saturated fat), 77mg cholesterol, 1289mg sodium, 65g carbohydrate (11g sugars, 7g fiber), 40g protein.

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