#498 - Italian Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 minced garlic clove (optional)
1 - 16oz. can Hunt's tomato sauce
1 - 4oz. can chopped mushrooms (drained)
1 tsp. white sugar
1/2 tsp. oregano
1/2 tsp. basil
2 cups Bisquick
1/2 cup milk
1 egg
8 slices provolone cheese
1/4 cup Parmesan cheese

In a skillet, brown beef, chopped onion, salt, pepper and minced garlic--drain and return to skillet. Add tomato sauce, mushrooms, sugar, oregano and basil to the browned beef--stir and heat until boiling. Reduce heat and simmer for 10 minutes. In a bowl, add egg and beat, then add milk and Bisquick--stir to form dough. Spread 1/2 of the dough in a greased square baking dish, then add a layer of 4 cheese slices. Spoon beef mixture over the top of the cheese, add remaining cheese slices on top of the beef mixture. Sprinkle Parmesan cheese over the top of the cheese slices. Drop remaining dough by spoonsful on top of the cheese. Bake at 400 degrees for 20 minutes until slightly browned.