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Crescent Beef Casserole Recipe

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Cover and refrigerate leftover tomato puree for up to 1 week. Use it to make spaghetti sauce.

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Crescent Beef Casserole Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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.

Nutritional Analysis: 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.

Originally published as Crescent Beef Casserole in Weeknight Cooking Made Easy Annual 2005, p18

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