biscuit topped italian casserole

Ingredients biscuit topped italian casserole

1 pound ground beef
1 can (8 oz) tomato sauce
3/4 cup water
1/4 tsp pepper
1 package (10 oz) frozen mixed vegetables
2 cups (8 oz) shredded cheddar cheese divided
1 tube (12 oz) refrigerated buttermilk biscuits
1 tbsp butter melted
1/2 tsp dried oregano

how to make biscuit topped italian casserole

In a large skillet, cook beef over medium heat until no longer pink; drain

Stir in the tomato sauce, water, and pepper and bring to a boil

Reduce heat, cover and simmer for 15 minutes

Remove from heat, stir in vegetables and 1 1/2 cups of cheese

Transfer to a greased 13x9 baking dish

Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly.

Brush biscuits with butter and sprinkle with oregano

Sprinkle remaining cheese over the meat mixture

Bake uncovered at 375° for 25-30 minutes or until the biscuits are golden brown