Biscuit Topped Italian Casserole - cooking recipe

Ingredients

1 lb. ground meat (chicken or beef)
3/4 c. water
1 (8 oz.) can tomato sauce
1 (9 oz.) pkg. frozen mixed vegetables, thawed
1 Tbsp. butter, melted
1/2 c. onion
1/4 tsp. pepper
1 (6 oz.) can tomato paste
8 oz. shredded Mozzarella cheese
1 (10 oz.) can buttermilk biscuits (refrigerated)
1/2 tsp. dried oregano leaves, crushed

Preparation

Brown meat and onion in large skillet; drain.
Stir in water, pepper, tomato sauce and paste.
Simmer 15 minutes, stirring occasionally.
Remove from heat; stir in vegetables and 1 1/2 cups cheese.
Spoon mixture into greased 12 x 8 (2-quart) baking dish. Separate refrigerated biscuits into 10 biscuits.
Separate each biscuit into 2 layers.
Place biscuits near outer edge of hot meat mixture, overlapping each other slightly.
Gently brush biscuits with butter.
Sprinkle with oregano.
Scatter remaining cheese all over meat mixture.
Bake at 375\u00b0 for 22 to 27 minutes or until biscuits are browned.