Beef 'n' Green Bean Pie Recipe
Beef 'n' Green Bean Pie Recipe photo by Taste of Home

Beef 'n' Green Bean Pie Recipe

Publisher Photo
This recipe is a family favorite and makes a wonderful Sunday night supper served with a salad.
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 4-6 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper, optional
  • 1 can (8 ounces) tomato sauce
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 egg
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • Paprika

Nutritional Facts

1 serving (1 piece) equals 438 calories, 26 g fat (13 g saturated fat), 112 mg cholesterol, 1,251 mg sodium, 22 g carbohydrate, 2 g fiber, 26 g protein.

Directions

  1. In a large skillet, cook beef, onion and green pepper if desired over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, beans, salt and garlic salt. Simmer for 8 minutes or until heated through.
  2. Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.
  3. In a large bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust.
  4. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
Originally published as Beef 'n' Green Bean Pie in Country Extra January 2000, p51

Nutritional Facts

1 serving (1 piece) equals 438 calories, 26 g fat (13 g saturated fat), 112 mg cholesterol, 1,251 mg sodium, 22 g carbohydrate, 2 g fiber, 26 g protein.

Reviews for Beef 'n' Green Bean Pie

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 6, 2014

Nice, simple supper!

MY REVIEW
Reviewed Dec. 11, 2011

I made this recipe using a 9x13 nonstick cassarole dish. I doubled the ingrediants to make a larger amount. My husban and step daughter (adult) loved it and she is picky about new recipes. We ate it for lunch the next day just as good. I used extra smoky paprika on the top it gave it a extra flavor. We loved it already bought the ingrediants to make it again. T Pressnell Springfield Ohio

MY REVIEW
Reviewed Apr. 20, 2011

Great way to use up all those garden green beans! Did need a little salt though! Was better left over.

MY REVIEW
Reviewed Jan. 21, 2011

Tasted far better than predicted!

MY REVIEW
Reviewed Jul. 12, 2010

Very good. I wouldnt have thought of putting the two of those together, but its very delicious!

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