Tomato sauce, veggies, and beef topped with mozzarella cheese and refrigerated biscuits, this casserole will warm your family and fill them up for sure!
I have sort of a problem with old recipe magazines. The problem is simple: I have to buy them.
99% of the time whoever is selling them just wants them GONE so they ask some really insane cheap price to just get them all out! Last week our church had a 2 day rummage sale and one of our sweet ladies brought in a stack of various Taste of Home and Food & Family magazines. They were asking $.10 each. Yep. I took them all!!
So my first problem inevitably leads to a second problem. Where in God's name do I put them all? I can certainly stash them all in the basement, where I will promptly forget that I have them and never look through them again. I bought a couple of cute magazine holders from the Target Dollar Spot and I've been keeping my magazines tucked in between my side of the couch and the end table. It works, but after my recent splurge on that stack at the church yard sale, this clearly wasn't going to be a long term solution.
Then I had a "DUH" moment. Look through them, and when I find a recipe I want to tweak and work on, search for it online and pin it. Since everything is online now, I've been able to find most of the recipes I liked archived online. Then the magazine goes in the recycling bin!
So if you have a *slight* magazine recipe obsession like I do, try this method - it really cuts down on the cluttered decor I was trying to learn to embrace in my house. Haha!
This casserole was one I was inspired to create from a magazine - of course! I just love hot and filling casseroles like this for my family. We're so busy during the week, I just love being able to sit down at the table and all enjoy a dinner like this. The boys especially loved pulling apart the biscuits on top to snack on later that night!
Biscuit Topped Italian Casserole
1 pound ground beef
1 small onion, diced
3 garlic cloves, minced
1/2 cup tomato sauce
1/2 cup water
1/4 cup tomato paste
16 oz pkg frozen Sicilian blend vegetables, thawed
2 cups shredded mozzarella cheese, divided
1 tube refrigerated Grands biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano
1 teaspoon garlic powder
Brown ground beef in pan, drain, and set aside. Saute onion in pan over medium heat until tender and transluscent. Add garlic and saute until just fragrant, about 30 seconds. Stir in tomato sauce, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in thawed vegetables and 1 cup cheese and pour mixture into a greased 9 x 13 baking dish. Top with remaining 1 cup cheese. Remove biscuits from tube and separate each horizontally so that you have 16 thinner biscuits. Arrange biscuits around the edge of the dish overlapping as necessary to fit them all. In a small bowl, combine butter, oregano, and garlic powder. Brush over tops of biscuits. Bake at 350 for 15 - 20 minutes or until biscuits are browned on top and cooked through (gently lift one of the biscuits off of the top of the casserole to be sure it has cooked on the bottom). Allow dish to rest 5 minutes before serving.