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Italian Ground Beef Casserole with Biscuit Topping
5 from 21 votes

Italian Ground Beef Casserole with Biscuit Topping

This Italian Ground Beef Casserole features a savory meat sauce layered with mozzarella cheese and mixed vegetables, all topped with flaky biscuit halves. The casserole is baked until bubbly and golden, combining hearty beef flavor with the tenderness of vegetables and a crisp biscuit topping. The dish presents an easy way to enjoy Italian-inspired comfort food with a biscuit crust serving as a unique alternative to pasta or breadcrumb toppings.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 8 -10 servings
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lb ground beef
  • 1/2 cup onion chopped
  • salt
  • black pepper
  • 3/4 cup water
  • 1 tomato sauce 8 oz can
  • 1 tomato paste 6 oz can
  • 8 oz mozzarella cheese shredded
  • 1 1/2 cups pea thawed, frozen, or any mixed vegetables
  • 1 1/2 cups carrot
  • 1 1/2 cups corn
  • 1 flaky layer biscuits 16 oz can refrigerated
  • 1 tablespoon butter melted
  • 1/2 teaspoon oregano crushed, dried

Instructions

    Cup of Yum
  1. Preheat the oven to 375ºF. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, cook the ground beef, breaking up as it cooks. When it is about half-way cooked through, add the onion and continue to cook until the onion is soft and the ground beef is fully cooked. Drain, if necessary, and season to taste with salt and pepper.
  3. Add the 3/4 cup water, tomato sauce and tomato paste. Simmer over medium-low heat for 15 minutes, stirring occasionally.
  4. Spread half of the hot meat mixture in the bottom of the prepared baking dish. Top with 2/3 cup of the mozzarella, then spread the vegetables evenly over the cheese. Top with another 2/3 cup of mozzarella. Spread the remaining meat mixture over the top. Sprinkle the remaining cheese over the top.
  5. Open the biscuits and split each biscuit in half lengthwise, making 16 thinner biscuits. Arrange layers of the biscuits over the top, overlapping, in 3 rows of 5 each. (You will have one half of a biscuit leftover.)
  6. Brush the melted butter over the tops of the biscuits. Sprinkle with the oregano. Bake the casserole until golden brown, about 25 minutes.

Notes

  • This recipe is slightly adapted from Pillsbury Best of the Bake-Off.
  • Use refrigerated flaky biscuits split lengthwise for a flaky topping that bakes golden.
  • Layering vegetables with mozzarella cheese between meat sauce layers adds texture and flavor.