Biscuit-Topped Beef Casserole
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 2 servings.
“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!”
Ingredients
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1/2 pound lean ground beef (90% lean)
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1/4 cup chopped onion
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1/2 cup water
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1/2 cup tomato sauce
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1/4 cup tomato paste
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1/8 teaspoon pepper
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1 cup frozen mixed vegetables, thawed
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1/2 cup shredded part-skim mozzarella cheese, divided
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1 tube (6 ounces) refrigerated flaky buttermilk biscuits
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1 teaspoon butter, melted
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1/4 teaspoon dried oregano
Directions
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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.
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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).
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3.
Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling.
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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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