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Crescent Beef Casserole

Crescent Beef Casserole
Cover and refrigerate leftover tomato puree for up to 1 week. Use it to make spaghetti sauce.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 cup diced zucchini
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 2 teaspoons olive oil
  • 1 cup tomato puree
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups mashed potatoes
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 tube (8 ounces) refrigerated crescent rolls

Directions

  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain and set aside. In the same skillet, saute the zucchini, onion
  • and green pepper in oil until crisp-tender. Stir in the beef, tomato
  • puree, oregano, salt and pepper; heat through.
  • Spread mashed potatoes in an 11-in. x 7-in. baking dish coated with
  • cooking spray. Top with beef mixture; sprinkle with feta cheese.
  • Unroll crescent dough. Separate into four rectangles; arrange three
  • rectangles over the casserole. Bake at 375° for 12-15 minutes or
  • until top is browned. Roll remaining dough into two crescent rolls;
  • bake for another use. Yield: 6 servings.
© Taste of Home 2012

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Crescent Beef Casserole (continued)

Nutrition Facts: 1 serving equals 442 calories, 22 g fat (9 g saturated fat), 67 mg cholesterol, 938 mg sodium, 30 g carbohydrate, 2 g fiber, 26 g protein.
© Taste of Home 2012