Biscuit-Topped Italian Casserole

My sister and I bought new Le Creuset baking dishes on a great sale at Macy’s. They are the first Le Creuset’s I’ve owned, so naturally I was excited to use at least one of them right away. So, before I left work, I searched AllRecipes.com for a quick and easy casserole recipe where I wouldn’t be spending hours in the grocery store finding the ingredients.

This one was perfect and Ben and I loved it! You must try!

I made a few tweaks (using flavored tomato sauce and Italian veggies) that I think helped the recipe. The below reflects the changes I made.

Biscuit-Topped Italian Casserole

Ingredients

1 lb ground beef
1 (8 oz) can tomato sauce (Hunts brand that is flavored with basil, garlic, oregano)
3/4 cup water
1/4 tsp pepper
1 (10 oz) package frozen Italian style mixed vegetables
2 cups shredded cheddar cheese, divided
1 (12 oz) package refrigerated buttermilk biscuits
1 tbsp butter, melted
1/2 tsp dried oregano

1. Preheat oven to 375. 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 13-in. x 9-in. x 2-in. baking dish.

2. 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 degrees F for 25-30 minutes or until the biscuits are golden brown.