A saucy beef and vegetable mixture is topped with herb biscuits to create a mouthwatering one-dish dinner.—Kathy Ravis, Vermilion, Ohio
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VERIFIED BY Taste of Home Test Kitchen
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- 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 shredded cheddar cheese, divided
- 1 tube (12 ounces) refrigerated buttermilk biscuits
- 1 tablespoon butter, melted
- 1/2 teaspoon dried oregano
- 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 13x9-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
Reviews forBiscuit-Topped Italian Casserole
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MY REVIEW
Reviewed Mar. 20, 2018
"After reading the other review, i decided to add 1/2 packet of taco seasoning mix to the meat. So instead of Italian, I changed it to Mexican. Family loved it. I'm sure that some would love this as is, but my family just prefers more zip."
MY REVIEW
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."
