Italian Ground Beef Casserole
(from greenfood’s recipe box)
On occasion, this recipe can be made with a gluten-free biscuit topping. We carry gluten-free biscuit dough that can be purchased. Only use if your gut can take it.
Source: The New Plate
Prep time: 15 minutes
Cook time: 25 minutes
Serves 8 people
Categories: FULL GAPS
Ingredients
- 1 lb ground beef
- 1/2 cup chopped onion
- salt and pepper
- 3/4 cup water
- 1 (8 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 2 Tablespoons cider vinegar
- 2 cups (8 oz) shredded mozzarella cheese
- 11/2 cups frozen peas, carrots (or any mixed vegetables), thawed
- 1/2 teaspoon dried oregano, crushed
- 6 gluten-free biscuits made from gluten-free dough, optional ( dough available at The New Plate)
- 1 tablespoon butter, melted
Directions
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Preheat the oven to 375ºF. Spray a 13×9-inch baking dish with nonstick cooking spray.
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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.
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Add the ¾ cup water, tomato sauce, tomato paste,and cider vinegar. Simmer over medium-low heat for 15 minutes, stirring occasionally.
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Spread half of the hot meat mixture in the bottom of the prepared baking dish. Top with ⅔ cup of the mozzarella, then spread the vegetables evenly over the cheese. Top with another ⅔ cup of mozzarella. Spread the remaining meat mixture over the top. Sprinkle the remaining cheese over the top.
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NOTE: If using biscuit topping: Arrange layers of the biscuits over the top, overlapping, in 3 rows of 5 each. (You will have one half of a biscuit leftover.)
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Brush the melted butter over the tops of the biscuits. Sprinkle with the oregano. Bake the casserole until golden brown, about 25 minutes.