Biscuit Topped Italian Casserole

Ingredients

• 1 lb ground beef
• 12 c chopped onions
• 34 c water
• 14 tsp pepper
• 1 8 oz can tomato sauce
• 1 6 oz can tomato paste
• 1 9 oz pkg Green Giant harvest fresh frozen mixed vegetables thawed
• 8 oz 2 c shredded Mozzarella cheese
• 1 10 oz can Hungry Jack refrigerated buttermilk biscuits
• 1 Tbsp margarine or butter melted
• 12 tsp dried oregano leaves crushed

Directions

1. Heat oven to 375
2. Grease 12 x 8-inch 2-quart baking dish In large skillet brown ground beef and onion
3. Drain
4. Stir in water pepper tomato sauce and tomato paste
5. Simmer for 15 minutes
6. Remove from heat
7. Stir in vegetables and 1 12 cups cheese
8. Spoon mixture into greased baking dish
9. Separate dough into 10 biscuits
10. Separate each biscuit into 2 layers
11. Place biscuits near outer edge of hot meat mixture overlapping slightly
12. Sprinkle remaining cheese in center and around edge Gently brush biscuits with margarine and sprinkle with oregano Bake for 22 to 27 minutes or until biscuits are brown