When I was 8 or 9, a woman from church brought this dish to our family when my mom had knee surgery. It's been a family favorite ever since. Hope you enjoy it too! It's very forgiving and is easily doubled for larger families or company.
1 lb. pork sausage
1/2 cup onion, chopped
2 Tbsp. flour
1-16-oz can tomatoes, diced, undrained
1-4-oz can mushroom pieces and stems, undrained
* I use fresh mushrooms plus a couple tablespoons of water when I add the tomatoes
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. garlic powder
1/8 tsp. pepper
1 can refrigerated buttermilk biscuits (7.5 oz)
1 cup mozzarella cheese, shredded
Brown sausage and onion (plus mushrooms if using fresh); drain. Sprinkle with flour. Add tomatoes, mushrooms (if using canned), and seasoning; mix well. Heat until hot and bubbly, stirring until slightly thickened. Reduce heat; simmer while preparing dough. Separate dough; cut each biscuit into four pieces. Pour meat mixture into casserole dish or 11x7 pan. Arrange biscuit pices over hot meat mixture; sprinkle with cheese. Bake at 400 for 12-16 minutes or until biscuit pices are golden brown. 5-6 servings
Meghan R
San Jose, CA
No comments:
Post a Comment