BISCUIT TOPPED ITALIAN CASSEROLE

      Title: BISCUIT TOPPED ITALIAN CASSEROLE
  Categories: Cheese, Main dish, Ethnic
       Yield: 7 Servings
  
       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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