Philly Cheese and Ground Beef Casserole

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1 ½ lb lean (at least 80%) ground beef

1 package (8 oz) sliced mushrooms

1 teaspoon salt

½ teaspoon pepper

8 slices (1 oz each) provolone cheese

2 tablespoons butter or margarine

2 large onions, halved and thinly sliced into wedges

2 medium red bell peppers, cut into strips

2 cloves garlic, finely chopped

1 can (16.3 oz) pillsbury


1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

2. In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain. Place in baking dish. Arrange cheese over beef mixture, overlapping slices if needed.

3. In same skillet, melt butter over medium-high heat. Add onions and bell peppers. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until peppers are crisp-tender. Stir in garlic; cook 1 to 2 minutes longer. Spoon over cheese in baking dish.

4. Separate dough into 8 biscuits. On lightly floured surface, pat biscuits into 5-inch circles. Arrange biscuits over vegetable mixture.

5. Bake 35 to 40 minutes or until biscuits are golden brown on top.

Bon Appetit!

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