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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

ITALIAN CASSEROLE Recipe

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This recipe for ITALIAN CASSEROLE is from A Taste of Tradition 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground chuck
1 (14 1/2 oz.) can diced tomatoes with roasted garlic, onion, & oregano
¾ cup chopped bell pepper
¾ cup chopped onion
½ tsp. sour cream
¼ tsp. black pepper
1 cup shredded Colby/Monterey
½ cup tomato sauce
Jack cheese
1 can (8 counts) extra large butter biscuits
½ cup Italian bread crumbs
Directions:
Directions:
Combine the ground chuck, bell pepper, and onions in a large skillet. Cook over medium heat until meat browns and bell pepper and onions are tender. Drain any excess grease. Add salt, pepper, tomato sauce, and tomatoes to the meat mixture. Reduce heat and simmer for about 5 minutes. Remove from heat and stir in sour cream. Pour into an un-greased 8x12 inch baking dish. Sprinkle cheese over top.
Separate biscuits and cut each into 4 sections. Press each section to flatten slightly and coat with crumbs. Arrange coated biscuits over the top of the casserole. Bake at 350 degrees for about 25 minutes or Until the casserole is bubbly and biscuits are browned. If biscuits seem to be browning too quickly, loosely cover the dish with a piece of aluminum foil. Makes 6 servings.

 

 

 

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