• 1 pound ground beef or sausage, cooked
• Various pizza topping of your choice (pepperoni, mushrooms, onion, bell pepper, olives, etc.—I used 2/3 cup finely-chopped onion, 2/3 cup finely-chopped bell pepper, an 8-ounce can of mushroom pieces and stems, 2 (2.25-ounce) cans of sliced black olives, and about two thirds of a 5-ounce package of pepperoni)
• 1 (10.5-ounce) can condensed Cream of Mushroom soup
• 1 (16-ounce) jar spaghetti sauce
• 2 cups shredded cheese (Mozzarella or an Italian blend works well)
• 1 (16.3-ounce) can of 8 Pillsbury Grands!™ Buttermilk Biscuits

Place cooked meat in the bottom of a greased 9×13 ” pan. Layer the pizza toppings of your choice over the cooked meat.

In a medium-size bowl, combine soup and spaghetti sauce, blending well, then pour or spread mixture evenly over the toppings in the pan. Sprinkle the shredded cheese on top.

Cut the buttermilk biscuit dough in quarters and place evenly over the top of all the ingredients. Bake 350˚F for 35 to 45 minutes (I baked mine for about 38 minutes). NOTE: if biscuits are getting overly browned, you can cover the casserole with foil the last 10 minutes of baking).