Double-Crust Pizza Casserole

• 2 pounds lean ground beef (90% lean)
• 2 cans (15 ounces each) pizza sauce, divided
• 2 teaspoons dried oregano
• 3 cups biscuit/baking mix
• 1-1/4 cups 2% milk
• 1 large
• , lightly beaten
• 2 cups shredded part-skim mozzarella cheese
• 1 cup sliced fresh mushrooms
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1/4 cup grated Parmesan cheese
• 1 plum tomato, chopped

1. Preheat oven to 400°. In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1 can pizza sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-6 minutes, occasionally. Remove from heat.
2. In a large bowl, combine biscuit mix, milk and egg; stir just until moistened. Spread half of the batter onto bottom of a greased
3. . Spread with remaining pizza sauce. Top with mozzarella cheese, mushrooms, pepper, onion and beef mixture. Spoon remaining batter over top; sprinkle with Parmesan cheese.
4. Bake, uncovered, until golden brown, 20-25 minutes. Sprinkle with tomato. Let stand 5 minutes before serving.

lean ground beef, pizza sauce, oregano, biscuitbaking mix, milk, mozzarella cheese, mushrooms, green pepper, onion, parmesan cheese, tomato

Taken from www.tasteofhome.com/recipes/double-crust-pizza-casserole/ (may not work)