Biscuit-Topped Italian Casserole

• 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

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.
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 375u0b0 for 25-30 minutes or until the biscuits are golden brown.

ground beef, tomato sauce, water, pepper, mixed vegetables, cheddar cheese, buttermilk, butter, oregano

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