Spinach Beef Biscuit Bake

This was one of my first successful cooking experiences. It came from the April/May 1999 issue of Taste of Home. This is a recipe you will want to make over and over again.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 2 (7 1/2ounce) cans  refrigerated buttermilk biscuits
• 1 1⁄2 lbs ground beef
• 1⁄2  finely chopped onion
• 2  eggs
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (4 ounce) can mushroom stems and pieces, drained
• 4  ounces  crumbled feta or 4  ounces  shredded monterey jack cheese
• 1⁄4 cup  grated parmesan cheese
• 1 1⁄2 teaspoons garlic powder
•  salt and pepper
• 1 -2  tablespoon butter or 1 -2  tablespoon margarine, melted

Directions

1. Press and flatten biscuints onto the bottom and up the sides of a greased 11 x 7 x 2-inch baking dish; set aside.
2. In a skillet over medium heat, cook beef and onion until meat is no longer pink, drain.
3. In a bowl, beat eggs.
4. Add spinach and mushrooms; mix well.
5. Stir in the cheeses, garlic powder, salt, pepper,and beef mixture; mix well.
6. Spoon into prepared crust.
7. Drizzle with butter.
8. Bake uncovered, at 375 F for 25-30 minutes or until crust is lightly browned.