Biscuit-Topped Beef Casserole
Total Time
Prep: 25 min. Bake: 20 min.
Yield
2 servings
“This satisfying recipe has been in our family for years. We just made a few adjustments,” writes Debbie Slater from Spokane, Washington. “It’s so flavorful, we can’t get enough of it!”
Ingredients
- 1/2 pound lean ground beef (90% lean)
- 1/4 cup chopped onion
- 1/2 cup water
- 1/2 cup tomato sauce
- 1/4 cup tomato paste
- 1/8 teaspoon pepper
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1 tube (6 ounces) refrigerated flaky buttermilk biscuits
- 1 teaspoon butter, melted
- 1/4 teaspoon dried oregano
Directions
- In a small saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce, tomato paste and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Remove from the heat; stir in vegetables and 1/4 cup cheese. Transfer to a 1-qt. baking dish coated with cooking spray (dish will be full).
- Separate each biscuit horizontally in half; arrange around edge of dish. Brush with butter; sprinkle with oregano. Sprinkle remaining cheese over beef filling.
- Bake, uncovered, at 375° for 18-22 minutes or until heated through and biscuits are golden brown.
Nutrition Facts
1 each: 570 calories, 17g fat (8g saturated fat), 77mg cholesterol, 1289mg sodium, 65g carbohydrate (11g sugars, 7g fiber), 40g protein.
“This satisfying recipe has been in our family for years. We just made a few adjustments,” writes Debbie Slater from Spokane, Washington. “It’s so flavorful, we can’t get enough of it!”
Recipe Creator
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