This is one of my go-to weekday meals for the family when things are hectic in the schedule. Everyone really enjoys the flavor and I love making it because it’s so simple to do. This casserole is big enough to feed all of us, but I like to pair it with a garden salad to ensure we get all of our veggies in with our meal. If there are any leftovers, they usually go in the hubby’s lunchbox the following day. He appreciates that. Check out what they are saying about this recipe over at Julies Eats & Treats:
“If you are looking for an easy weeknight meal for the family with a fun twist in a standard recipe this is calling your name! It will have the entire family smiling!”
There are never any complaints coming from my dinning table when this is on it.
Ingredients
2 cans Pillsbury large refrigerated biscuits
1/4 cup chopped onions
2 garlic cloves, minced
1 jar Ragú Cheesy Classic Alfredo Sauce
1/2 cup Parmigiano-Reggiano cheese, grated
8 pieces Hormel bacon, diced small, cooked to crisp
1/2 tsp. ground black pepper
1 cup mozzarella cheese, shredded
Instructions
Preheat oven to 375 degrees.
Cut each biscuit into 6 pieces and place in a large mixing bowl. Toss biscuits with Ragú Classic Alfredo sauce, garlic, onions, black pepper, bacon and mozzarella cheese.
Spray a 9 in x 13 in glass baking dish with non-stick cooking spray. Pour biscuit mixture into the pan and top with Parmigiano-Reggiano cheese. Cover with tinfoil and bake at 375 degrees for 25 minutes, uncover and bake another 10 minutes or until biscuits are golden brown. Make sure the biscuits in the middle are cooked through.
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Quick Tip: Sliced mushrooms and green peppers are tasty in here too.
Thanks again to Julies Eats & Treats for this comforting and delicious recipe.
