Italian Biscuit Topped Casserole


  • 1 1/2 lb. Italian sausage, casings removed
  • 1 1/2 cups chopped green pepper
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • Ad
  • 2 cups sliced zucchini
  • 1 1/2 cups sliced fresh mushrooms
  • 3 cup chunky garden vegetable spaghetti sauce
  • 1 tsp. dried Italian seasoning
  • 1 package refrigerated buttermilk flaky biscuits
  • 2 Tbsp. grated Parmesan cheese


Preheat oven to 375 degrees F. In 4 qt. Dutch oven, cook and stir sausage, peppers, onion and garlic over medium heat 6 minutes or until sausage is browned and crumbly; pour off drippings. Add zucchini and mushrooms; cook 3 minutes, stirring frequently. Stir in spaghetti sauce and seasoning. Bring to a simmer; cook 2 minutes, stirring frequently.

Pour mixture into greased 9x13 inch baking pan. Arrange biscuits around outer edges of pan. Sprinkle cheese over top of biscuits. Bake 25-30 minutes or until biscuits are golden brown.

By Robin from Washington, IA


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