Biscuit Topped Italian Casserole

Ingredients

• 1 lb ground meat chicken or beef
• 34 c water
• 1 8 oz can tomato sauce
• 1 9 oz pkg frozen mixed vegetables thawed
• 1 Tbsp butter melted
• 12 c onion
• 14 tsp pepper
• 1 6 oz can tomato paste
• 8 oz shredded Mozzarella cheese
• 1 10 oz can buttermilk biscuits refrigerated
• 12 tsp dried oregano leaves crushed

Directions

1. Brown meat and onion in large skillet drain
2. Stir in water pepper tomato sauce and paste
3. Simmer 15 minutes stirring occasionally
4. Remove from heat stir in vegetables and 1 12 cups cheese
5. Spoon mixture into greased 12 x 8 2-quart baking dish Separate refrigerated biscuits into 10 biscuits
6. Separate each biscuit into 2 layers
7. Place biscuits near outer edge of hot meat mixture overlapping each other slightly
8. Gently brush biscuits with butter
9. Sprinkle with oregano
10. Scatter remaining cheese all over meat mixture
11. Bake at 375 for 22 to 27 minutes or until biscuits are browned