Well, with VBS last week and the crazy first week of summer camp this week, the Rev hasn't had much home cooked food lately--unless sandwiches and Velveeta Shells and Cheese count (which they don't, in my world).
So even though I was pretty tuckered out from helping to oversee our first big field trip today, I wanted to put something halfway decent on the table for dinner. This is a quick and easy casserole that you can customize to your taste--the basics are below but I added mushrooms and chopped pepperoni to ours--fix it to suit your crowd.
Upside -Down Pizza Casserole
1-1/2 pounds lean ground beef (I used ground turkey)
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)
Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through.
Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
Flatten each biscuit with your hands; arrange the biscuits on top of the cheese.
Sprinkle with italian seasoning.
Bake in the preheated oven about 15 minutes or until biscuits are golden.
Don't forget to visit Jen at Balancing Beauty and Bedlam for more great recipes!