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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    6-8 servings

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

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