Biscuit Topped Italian Casserole

Time to clean out the frig!  There were some leftover green beans, but i added another 10 oz bag, had some organic carrots that were starting to get soft, so sliced them thinly to steam.  Browned 1 1/2 lbs of home-grown grass finished ground beef, added about a cup of organic chopped onions and let simmer.  Earlier, I had thawed out an ice cream bucketful of cooked tomatoes I had cooked up from tomatoes friends and neighbours had given us last summer, so that needed using.  All the players fell into place to make this dish and it is one of our favourites.

Recipe:

Ingredients:

1 lbs grass-fed ground beef

1/2 cup organic chopped onion

15 ounces or so of diced tomatoes, tomato sauce or juice – whatever you have

20 ounces total of green beans or carrots, or okra, peas, whatever – although we don’t particularly like broccoli in this dish

Stir in about 1 cup of shredded mozzarella

Salt and pepper to taste

Heat together and simmer until thickened consistency, then pour into an 8×13 inch baking dish. After arranging biscuits and cheese on top, bake at 350ºF for 27 minutes.

Adjust ingredients to match your crews’ hunger level!

Biscuits

1 3/4 cup of flour

1/3 cup organic butter

2 1/2 teaspoons baking powder

3/4 teaspoon Real salt

Mix these together, then add about 3/4 cup of milk from grass fed cows to make a soft dough.  Roll out thinner than usual, then cut and arrange on top of casserole as pictured (or just however you want to – make a smiley face!).  Then scatter another cup or so of your favourite cheese and sprinkle with oregano.

Biscuit Topped Italian Casserole
Biscuit Topped Italian Casserole

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