Taste of Home
Biscuit-Topped Italian Casserole
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 6-8 servings.
A saucy beef and vegetable mixture is topped with herb biscuits to create a mouthwatering one-dish dinner.—Kathy Ravis, Vermilion, Ohio
Ingredients
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1 pound ground beef
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1 can (8 ounces) tomato sauce
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3/4 cup water
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1/4 teaspoon pepper
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1 package (10 ounces) frozen mixed vegetables
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2 cups shredded cheddar cheese, divided
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1 tube (12 ounces) refrigerated buttermilk biscuits
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1 tablespoon butter, melted
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1/2 teaspoon dried oregano
Directions
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1.
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.
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2.
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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