Recipe - Biscuit-Topped Italian Casserole

1 pound Ground beef
One half cup Chopped onion
Three fourths cup Water
One fourth teaspoon Pepper
1 cn (8oz.) tomato sauce
1 cn (6oz.) tomato paste
1 pack (9oz.) Green Giant Harvest
Fresh Frozen Mixed
Vegetables; thawed
8 ounce (2 cups) shredded mozzarella
cheese
1 cn (10 oz.) Hungry Jack
Refrigerated Buttermilk
Biscuits
1 tablespoon Margarine or butter; melted
One half teaspoon Dried oregano leaves;
crushed

Heat oven to 375*F. Grease 12x8inch (2 quart) baking dish. In large
skillet, brown ground beef and onion; drain. Stir in water, pepper, tomato
sauce and tomato paste; simmer for 15 minutes, stirring occasionally.
Remove from heat; stir in vegetables and 1 One half cups of the cheese. Spoon
mixture into greased baking dish.

Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place
biscuits near outer edge of hot meat mixture, overlapping slightly.
Sprinkle remaining cheese in center. Gently brush biscuits with margarine;
sprinkle with oregano.

Bake at 375*F. for 22 to 27 minutes or until biscuit topping is golden
brown. 6 to 8 servings.

1992 The Pillsbury Company

Posted to recipeludigest by joe.di.bellante@juno.com (JOSEPH F BELLANTE)
on Mar 06, 1998