Pizzagne

• 1 1/4 lb. Italian sausage
• 1/2 c. chopped celery
• 1 Tbsp. instant minced onions
• 1 can condensed tomato soup
• 4 oz. mushroom pieces
• 1 pkg. spaghetti sauce seasoning mix
• 2 Tbsp. parsley flakes
• 1/2 tsp. oregano
• 1 can refrigerated biscuits
• 1 c. creamed cottage cheese
• 1 c. shredded Mozzarella cheese
• 2 Tbsp. flour

1. In large frypan, brown sausage, celery and onion.
2. Drain.
3. Stir in soup, mushrooms, seasoning mix, flour, parsley and oregano. Simmer while preparing crust.
4. Separate biscuit dough and place in ungreased 9 or 10-inch pie pan or 8 to 9-inch square baking pan. Press over bottom and up sides to form a crust.
5. Spoon about 1 1/2 cups of meat mixture onto crust.
6. Spoon cottage cheese over meat mixture.
7. Cover with remaining meat mixture and Mozzarella cheese. Bake at 375u0b0 for 25 to 30 minutes until crust is golden brown.
8. For easier serving, let cool 10 minutes before serving.

italian sausage, celery, onions, tomato soup, mushroom pieces, spaghetti sauce seasoning mix, parsley flakes, oregano, refrigerated biscuits, cottage cheese, mozzarella cheese, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=315189 (may not work)