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
- 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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