2 10 1/2-oz. cans condensed cream of onion soup
1/2 C water
1 Tbls. bottled steak sauce
1 tsp. dried basil, crushed
1 16 or 18-oz. pkg. frozen Italian-style meatballs
1 16-oz. pkg. frozen California vegetable blend, thawed
1 7 1/2-oz. pkg. refrigerated biscuits
1 Tbls. butter, melted
2 Tbls. grated Parmesan cheese
Preheat oven to 400 degrees.
In an ungreased 2 1/2 qt. casserole combine soup. water, steak sauce and basil. Stir in frozen meatballs and veggies. Bake, covered, in oven for 40 to 45 minutes or until heated through, stirring once.
Meanwhile, place biscuits on an ungreased baking sheet. Brush tops with melted butter, sprinkle with Parmesan cheese. If space allows, bake during the last 8 to 10 minutes of stew baking time. If there isn't enough room in the oven, let stew stand, covered, while biscuits bake. Serve biscuits on top of stew.
This is hearty and delicious!