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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Biscuit-Topped Italian Casserole |
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Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Biscuit-Topped Italian Casserole recipe on the web!!Robert Wick - Altamonte Springs, Florida Bake-Off® Contest 33, 1988 Robert Wick was a high school junior when he competed in the 1988 contest with this family favorite meat pie. By arranging the meat mixture, cheese and vegetables in layers and topping the casserole with an overlapping layer of split biscuits, he added eye appeal to the tasty medley. _ pound ground beef ___ cup chopped onions _ tablespoon oil, if desired ___ cup water ___ teaspoon salt, if desired ___ teaspoon pepper _ (8-ounce) can tomato sauce _ (6-ounce) can tomato paste _ cups (8 oz.) shredded mozzarella cheese _ 1/2 cups frozen mixed vegetables (from 1-lb. pkg.), thawed _ (12-ounce) cans flaky refrigerated biscuits _ tablespoon margarine or butter, melted ___ teaspoon dried oregano leaves, crushed Heat oven to 375°F. Grease 13 x 9-inch (3-quart) baking dish. In large skillet, brown ground beef and onion in oil until beef is thoroughly cooked; drain. Stir in water, salt, pepper, tomato sauce and tomato paste; simmer 15 minutes, stirring occasionally. Place half of hot meat mixture in greased baking dish; sprinkle with 2/3 cup of the cheese. Spoon mixed vegetables evenly over cheese; sprinkle an additional 2/3 cup cheese over vegetables. Spoon remaining HOT meat mixture evenly over cheese and vegetables; sprinkle with remaining 2/3 cup cheese. Separate dough into 20 biscuits. Separate each biscuit into 3 layers. Arrange layers over hot meat mixture, overlapping, in 3 rows of 20 layers each. Gently brush biscuits with margarine; sprinkle with oregano. Bake at 375°F. for 22 to 27 minutes or until biscuit topping is golden brown. Nutrition Per Serving: Calories 420; Protein 199; Carbohydrate 36g; Fat 22g; Sodium 1240mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Cajun Red Beans and Rice Orange-Cumin Chicken and Vegetables Spicy Broccoli Aïoli Pizza California Casserole Bean and Sausage Bake Chicken Broccoli Stroganoff Peppers Olé Quick-Topped Vegetable Chicken Casserole Biscuit Stuffin' Atop Chops Zesty Italian Crescent Casserole Creamy Spinach and Tortellini Easy Seafood Dinner West African Chicken and Groundnut Stew Smoky Southwestern Shepherd's Pie Salsa Couscous Chicken Crafty Crescent Lasagna Broccoli Brunch Braid Chicken Prosciutto with Mushroom Sauce Thai Curry Chicken and Vegetables Chick-n-Broccoli Pot Pies Wild Rice and Ham Country Tart Bacon Quiche Biscuit Cups Dotted Swiss and Spinach Quiche Chicken Picadillo Pie Italian Cheese Rustic Pie Bean Picadillo Tortillas Enchilada-Style Chicken Pie Italian Country Loaf Rustica Italian Zucchini Crescent Pie Gorgonzola and Onion Pie Italian-Style Fish and Vegetables Crab Meat Salad Pie Black Bean Mexican Pizza Chicken Fajita Pizza Hearty Reuben Pizza Deluxe Turkey Club Pizza Hearty Mexican Pizza Polish Pizza Hungry Boys' Casserole Oriental Stir-Fry Pizza Spinach Pierogi Pizza 02: Main Dishes |
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