Biscuit-Topped Tomato-Beef Bake

Prep: 25 min Total Time: 1 hr Servings 6 servings
• 1 lb. lean ground beef
• 4 green onions, chopped
• 1 tsp Worcestershire sauce
• 1 can (10-3/4 oz.) condensed tomato soup
• 1 egg
• 3/4 cup milk
• 1 cup KRAFT Shredded Mozzarella Cheese
• 1-1/2 cups all-purpose baking mix

Directions
1. Heat oven to 400°F.
2. Brown meat in large nonstick skillet on medium-high heat; drain. Return meat to skillet. Add onions; cook and stir 5 min. Stir in soup and Worcestershire sauce; cook 3 min. or until heated through. Spoon into 2-qt. baking dish.
3. Beat egg and milk with whisk in medium bowl. Add cheese; mix well. Add baking mix; stir just until moistened. Drop by spoonfuls over meat mixture. (I like less biscuits so I use about 1/2 or 2/3 of the biscuit mixture on the casserole and bake the rest in a muffin pan.)
4. Bake 35 min. or until biscuit topping is golden brown and cooked through.

Verdict
I like this casserole during chilly weather. J and E like it ok and A likes the biscuits. Its not a huge hit but its still tasty…and EASY. I served it with veggies usually.

Original: http://www.kraftrecipes.com/recipes/biscuit-topped-tomato-beef-bake-95091.aspx