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Biscuit Topped Italian Casserole


1 lb ground beef
1/2 cup chopped onion
1/4 cup water
1/4 tsp pepper
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 package (9 oz) mixed vegetables thawed
8 oz shredded mozzarella cheese
1 can (10 oz) refrigerated biscuit
1 tsp margarine or butter melted
1/2 tsp dried oregano leaves, crush

Heat oven to 375 degrees F. Grease 12x8 inch (2 quart) baking dish.
In large skillet, brown ground beef and onion, drain. Stir in water,
pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring
occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of
the cheese. Spoon mixture into greased baking dish.

Separate dough into 10 biscuits. Separate each biscuit 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 oregano.

Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden
brown. 6 to 8 servings.


Servings: 7



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