Biscuit Topped Italian Casserole - cooking recipe

Ingredients

1 lb. ground beef
1/2 c. chopped onions
3/4 c. water
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (9 oz.) pkg. Green Giant harvest fresh frozen mixed vegetables, thawed
8 oz. (2 c.) shredded Mozzarella cheese
1 (10 oz.) can Hungry Jack refrigerated buttermilk biscuits
1 Tbsp. margarine or butter, melted
1/2 tsp. dried oregano leaves, crushed

Preparation

Heat oven to 375\u00b0.
Grease 12 x 8-inch (2-quart) baking dish. In large skillet, brown ground beef and onion.
Drain.
Stir in water, pepper, tomato sauce, and tomato paste.
Simmer for 15 minutes.
Remove from heat.
Stir in vegetables and 1 1/2 cups cheese.
Spoon mixture into greased baking dish.
Separate dough into 10 biscuits.
Separate each biscuit into 2 layers.
Place biscuits near outer edge of hot meat mixture, overlapping slightly.
Sprinkle remaining cheese in center and around edge. Gently brush biscuits with margarine and sprinkle with oregano. Bake for 22 to 27 minutes or until biscuits are brown.