Beefy Biscuit Pot Pie


1 lb. ground beef
1 onion, chopped
10 oz can cream of mushroom soup with roasted garlic
9 oz pkg frozen corn
1 cup canned diced tomatoes, drained
1/2 tsp dried basil leaves
1 can refrigerated biscuit dough or 4 White Lily Frozen Biscuits
2 TBSP grated Parmesan cheese
1/4 tsp dried oregano leaves


Preheat oven to 400 deg. In large skillet, cook ground beef and onion until beef is no longer pink; drain. Add soup, corn, tomatoes, and basil; bring to a boil. Pour beef mixture into 1-1/2 quart baking dish. Top with biscuits and sprinkle with Parmesan cheese and oregano. Bake at 400 degrees for 15-18 minutes until biscuits are deep golden brown.

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