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Biscuit Topped Italian Casserole Recipe

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This recipe for Biscuit Topped Italian Casserole, by , is from The Manwiller Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Manwiller
Added: Monday, January 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef
1/2 C chopped onion
1/4 C water
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 9 oz pkg frozen mized veggies thawed
2C shredded mozzarella cheese
1 10 oz can buttermilk biscuits
1 T butter or oleo melted
1/2 t dried oregano leaves crushed

Directions:
Directions:
Heat oven to 375. Grease a 2qt (12x8) baking dish. In large skillet brown beef. Remove grease. Stir in water, tomato sauce and paste. Simmer 15 minutes stirring occasionally.

Remove from heat. Stir in veggies and 1 1/2 C cheese. Spoon mixture into greased dish. Separate dough into 10 biscuits. Separate each biscuite into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with butter. Sprinkle with oregano.

Bake at 375 for 22 - 27 minutes or until biscuits are golden brown.

Number Of Servings:
Number Of Servings:
6

 

 

 

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