Italian Ground Beef Casserole with Biscuit Topping

• Meat

  • 1 lb Ground beef

• Produce

  • 1/2 cup Onion
  • 1/2 tsp Oregano, dried
  • 1 1/2 cups Peas, frozen

• Canned Goods

  • 1 (6 oz can Tomato paste

• Condiments

  • 1 (8 oz can Tomato sauce

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 (16 oz can Layer biscuits, refrigerated flaky

• Dairy

  • 1 tbsp Butter
  • 2 cups Mozzarella cheese

• Liquids

  • 3/4 cup Water

Found on tasteandtellblog.com

Description

Ingredients

• 1 lb ground beef
• ½ cup chopped onion
• salt and pepper
• ¾ cup water
• 1 (8 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 2 cups (8 oz) shredded mozzarella cheese
• 1½ cups frozen peas, carrots and corn (or any mixed vegetables), thawed
• 1 (16 oz) can refrigerated flaky layer biscuits
• 1 tablespoon butter, melted
• ½ teaspoon dried oregano, crushed

Directions

• Preheat the oven to 375ºF. Spray a 13x9-inch baking dish with nonstick cooking spray.
• In a large skillet, cook the ground beef, breaking up as it cooks. When it is about half-way cooked through, add the onion and continue to cook until the onion is soft and the ground beef is fully cooked. Drain, if necessary, and season to taste with salt and pepper.
• Add the ¾ cup water, tomato sauce and tomato paste. Simmer over medium-low heat for 15 minutes, stirring occasionally.
• Spread half of the hot meat mixture in the bottom of the prepared baking dish. Top with ⅔ cup of the mozzarella, then spread the vegetables evenly over the cheese. Top with another ⅔ cup of mozzarella. Spread the remaining meat mixture over the top. Sprinkle the remaining cheese over the top.
• Open the biscuits and split each biscuit in half lengthwise, making 16 thinner biscuits. Arrange layers of the biscuits over the top, overlapping, in 3 rows of 5 each. (You will have one half of a biscuit leftover.)
• Brush the melted butter over the tops of the biscuits. Sprinkle with the oregano. Bake the casserole until golden brown, about 25 minutes.