Biscuit Topped Italian Casserole Food

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BISCUIT-TOPPED ITALIAN CASSEROLE



Biscuit-Topped Italian Casserole image

A saucy beef and vegetable mixture is topped with herb biscuits to create a mouthwatering one-dish dinner.-Kathy Ravis, Vermilion, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 9

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

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13x9-in. baking dish., Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush 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.

Nutrition Facts : Calories 354 calories, Fat 17g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 718mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

BISCUIT TOPPED ITALIAN CASSEROLE



Biscuit Topped Italian Casserole image

I found this recipe a long time ago and have been making it for my family ever since. Its a nice filling dish that everyone has loved.

Provided by Mrs.Ward

Categories     One Dish Meal

Time 37m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef or 1 lb turkey
1/2 cup chopped onion
1/4 cup water
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato paste
1 (9 ounce) package mix frozen vegetables
2 cups shredded mozzarella cheese
1 (10 ounce) refrigerated biscuits
1 tablespoon butter
1 dash with oregano

Steps:

  • Heat oven 375.
  • Grease baking dish.
  • In lg. skillet brown ground meat and onions: drain. Stir in water, pepper,tomato sauce and paste. Simmer for about 15 minutes stirring occasionally. Remove from heat stir in veggies and 1 1/2 cups cheese. Spoon mixture into greased baking dish. Separate dough into individual biscuits. Place biscuits around the meat mixture overlapping slightly. Lightly brush biscuits with butter. Sprinkle with remaining cheese and sprinkle with oregano. Bake for 22-27 minutes, or until biscuits are golden brown.

BISCUIT-TOPPED TACO CASSEROLE



Biscuit-Topped Taco Casserole image

"Our family was pleasantly surprised by this delightful dish that calls for leftover taco fixings," relates Bonnie King of Lansing, Michigan. "Some of us enjoyed it even more than the original tacos! It's easy to put together and tasty enough to serve to company."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

3 cups leftover taco-seasoned ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 cup shredded Monterey Jack cheese
2 large eggs, lightly beaten
1 cup whole milk
1-1/2 cups biscuit/baking mix
1 cup sour cream
2 cups shredded lettuce
1 medium tomato, diced
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese. , In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. , Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted in the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives.

Nutrition Facts : Calories 611 calories, Fat 31g fat (15g saturated fat), Cholesterol 174mg cholesterol, Sodium 1657mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein.

BISCUIT-TOPPED BEEF CASSEROLE



Biscuit-Topped Beef Casserole image

"This satisfying recipe has been in our family for years. We just made a few adjustments," writes Debbie Slater from Spokane, Washington. "It's so flavorful, we can't get enough of it!"

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound lean ground beef (90% lean)
1/4 cup chopped onion
1/2 cup water
1/2 cup tomato sauce
1/4 cup tomato paste
1/8 teaspoon pepper
1 cup frozen mixed vegetables, thawed
1/2 cup shredded part-skim mozzarella cheese, divided
1 tube (6 ounces) refrigerated flaky buttermilk biscuits
1 teaspoon butter, melted
1/4 teaspoon dried oregano

Steps:

  • In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Remove from the heat; stir in vegetables and 1/4 cup cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full). , Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling. , Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.

Nutrition Facts : Calories 570 calories, Fat 17g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 1289mg sodium, Carbohydrate 65g carbohydrate (11g sugars, Fiber 7g fiber), Protein 40g protein.

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