jeudi 12 février 2015

Biscuit Topped Italian Casserole


1 pound ground beef
1 small onion, diced
3 garlic cloves, minced
1/2 cup tomato sauce
1/2 cup water
1/4 cup tomato paste
16 oz pkg frozen Sicilian blend vegetables, thawed
2 cups shredded mozzarella cheese, divided
1 tube refrigerated Grands biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano
1 teaspoon garlic powder


Brown ground beef in pan, drain, and set aside. Saute onion in pan over medium heat until tender and transluscent. Add garlic and saute until just fragrant, about 30 seconds. Stir in tomato sauce, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in thawed vegetables and 1 cup cheese and pour mixture into a greased 9 x 13 baking dish. Top with remaining 1 cup cheese. Remove biscuits from tube and separate each horizontally so that you have 16 thinner biscuits. Arrange biscuits around the edge of the dish overlapping as necessary to fit them all. In a small bowl, combine butter, oregano, and garlic powder. Brush over tops of biscuits. Bake at 350 for 15 - 20 minutes or until biscuits are browned on top and cooked through (gently lift one of the biscuits off of the top of the casserole to be sure it has cooked on the bottom). Allow dish to rest 5 minutes before serving.

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