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Biscuit Topped Italian Casserole

1 lb Ground beef
1/2 c Chopped onion
1/4 c Water
1/4 ts Pepper
1 cn (8 oz) tomato sauce
1 cn (6 oz) tomato paste
1 pk (9 oz) mixed vegetables thawed
8 oz Shredded mozzarella cheese
1 cn (10 oz) Refrigerated biscuit
1 ts Margarine or butter melted
1/2 ts Dried oregano leaves, crush


Heat oven to 375 degrees F. Grease 12x8 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, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the 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 oregano.

Bake at 375 degree F for 22 to 27 minutes or until biscuits are golden brown. 6 to 8 servings.


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