Biscuit Topped Italian Casserole Recipe

• 1 1/4 lbs. grnd beef
• 1/2 c. minced onion
• 3/4 c. water
• 1/4 teaspoon pepper
• 1 (8 ounce.) can tomato sauce
• 1 (6 ounce.) can tomato paste
• 1 (9 ounce.) pkg. frzn Harvest Fresh mixed vegetables, thawed
• 8 ounce. shredded Mozzarella
• 1 (10 ounce.) can refrigerated buttermilk biscuits
• 1 tbsp. melted butter
• 1/2 teaspoon dry oregano

1. Heat oven to 375 degrees.
2. Grease 12x8 inch (2 qt) baking dish.
3. In large skillet, brown grnd beef and onion; drain.
4. Stir in water, pepper, tomato sauce and paste.
5. Simmer for 15-20 min, stirring occasionally.
6. Remove from heat and stir in vegetables and 1 1/2 c. of the cheese.
7. Spoon mix into greased baking dish.
8. Separate dough into 10 biscuits.
9. Separate each biscuit into 2 layers.
10. Place biscuits near outer edge of warm meat mix overlapping slightly.
11. Sprinkle remaining cheese in center and around edge.
12. Gently brush biscuits with butter.
13. Sprinkle with oregano.
14. Bake at 375 degrees for 25 to 30 min or possibly till biscuits are golden.

grnd beef, onion, water, pepper, tomato sauce, tomato paste, frzn harvest fresh mixed vegetables, shredded mozzarella, buttermilk, butter, oregano

Taken from cookeatshare.com/recipes/biscuit-topped-italian-casserole-17693 (may not work)