Biscuit Topped Italian Casserole


Schmiford Images: Food Images &emdash;

8/28/18 – This was just one of those nights. I’m not sure what happened, but the beef for this was missing. Did I forget to buy it? Did it get used? I have no idea. So I started dinner by preparing the side dish first, which thankfully stayed warm in the microwave until dinner was ready. Then when the hubby got home, I sent him up the street to get ground beef. Unbeknownst to us, there was an accident that pretty much closed off the road to the grocery store, but he was able to slip in via scooter. Meanwhile, I gathered and prepped all the ingredients for this.
Overall it was an easy recipe to throw together. The hardest part was separating the biscuits. I will highly recommend buying Pillsbury brand biscuits for this. The can I bought from Aldi had several issues. There were only 8 biscuits in the can. They were not uniform in size, some were much thicker on one end than the other. They were also incredibly difficult to separate into 3 even layers. Pillsbury wouldn’t do that to me.
I baked it for what it said…I don’t know if it was the misshapen biscuits, if it should have baked longer, or what, but the underside of every biscuit in the center of the pan, was raw. The top was dark brown and dangerously close to burning.

Minus the raw dough, the flavor wasn’t bad. My kids weren’t in love with the mixed vegetables I had in it.


  • 1 lb. ground beef
  • ½ cup chopped onion
  • 1 tablespoon oil, if desired
  • ¾ cup water
  • ½ teaspoon salt, if desired
  • ¼ teaspoon pepper
  • 1 8-oz can tomato sauce
  • 1 6-oz can tomato paste
  • 8 ounces mozzarella cheese, shredded
  • 1 9-oz pkg frozen mixed vegetables, thawed (I think mine were soup mix)
  • 2 12-oz cans refrigerated flaky biscuits
  • 1 tablespoon margarine or butter, melted
  • ½ teaspoon dried oregano leaves, crushed


1. Heat oven to 375º. Grease 13×9-inch baking dish. In large skillet, brown ground beef and onion in oil; drain. Stir in water, salt, pepper, tomato sauce an tomato paste; simmer 15 minutes, stirring occasionally. Place half of hot meat mixture in greased baking dish; sprinkle with ⅔ cup of the cheese. Spoon mixed vegetables over cheese; sprinkle an additional ⅔ cup cheese over vegetables. Spoon remaining hot meat mixture evenly over cheese and vegetables; sprinkle with remaining ⅔ cup cheese.
2. Separate dough into 20 biscuits. Separate each biscuit into 3 layers. Arrange layers over hot meat mixture, overlapping, in 3 rows of 20 layers each. Gently brush biscuits with margarine; sprinkle with oregano. Bake at 375º for 22 to 27 minutes or until biscuit topping is golden brown.

(Serves 10)

Source : Pillsbury Best of the Bake-Off

Bonus side dish recipe!

Broccoli with Pine Nuts & Parmesan


Schmiford Images: Food Images &emdash;

8/28/18 – I can say it stays warm and crisp if you pour it into a casserole dish and sit it in a closed microwave. Even up to one hour!
The hubby isn’t a broccoli fan, but he liked this. He thinks it’s because the broccoli was still crisp. I did use fresh broccoli. I also splurged for pine nuts, mostly because I like them and it’s one of the few nuts I can consume. This was easy to make. For the chicken broth, I used ½ cup hot water and dropped in a chicken bouillon cube and crushed it until it dissolved. This worked for me. After I poured it into the casserole dish, I sprinkled parmesan over top, so by the time we ate dinner the parmesan was soft and warm. It was also grated Parmesan not shaved.


  • 1 large head broccoli, tough ends trimmed and stems peeled
  • 3 tbsp olive oil
  • 2 cloves garlic, finely chopped (from a jar with olive oil)
  • ¼ cup chicken broth (chicken bouillon cube in ½ cup water)
  • ½ tsp salt
  • ¼ cup pine nuts, toasted
  • Shaved Parmesan cheese for garnish (grated)


1. Cut broccoli stems into coins; cut heads into flowerets.
2. Heat oil in large skillet over medium-high heat. Add garlic; cook, stirring constantly, 45 seconds. Add broccoli; cook, stirring constantly, until broccoli is bright green, 2 to 3 minutes. Add broth; cover and cook until broccoli is crisp-tender, about 3 minutes. Sprinkle with salt and toss.
3. If serving warm, add pine nuts; toss and serve. If serving cold, cool slightly, place in a tightly sealed container and refrigerate. Just before serving add pine nuts and toss.
4. Garnish with thin shavings of Parmesan cheese.

(Serves 6)

Source : Family Circle All-Time Favorite Recipes

This entry was posted in Beef, Dinner, Sidedish, Vegetable and tagged , , , . Bookmark the permalink.

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