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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Biscuit-Topped Italian Casserole

Recipe Tags: Casserole Recipes

Date Added: December 08, 2009

Ingredients:

1 Pound Ground Beef lean
1/2 Cup Onion
3/4 Cup Water reserved from cooking
1/4 Teaspoon Pepper hot red
1 Can Tomato Sauce
1 Can Tomato Paste
1 Package Mixed Vegetables thawed
8 Ounces Mozzarella Cheese
1 Can Buttermilk
1 Tablespoon Margarine or butter; melted
1/2 Teaspoon Dried Oregano crushed (optional)
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Directions:

1. Heat oven to 375*F Grease 12x8-inch (2 quart) baking dish.

2. In large skillet, brown ground beef and onion; drain.

3. Stir in water, pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring occasionally.

4. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese.

5. Spoon mixture into greased baking dish. Separate dough into 10 biscuits.

6. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture, overlapping slightly.

7. Sprinkle remaining cheese in center. Gently brush biscuits with margarine; sprinkle with oregano.

8. Bake at 375 F for 22 to 27 minutes or until biscuit topping is golden brown.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Tomato, Cheese, Beef, Onion allergies.
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