Beef 'n' Green Bean Pie Recipe

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

Beef 'n' Green Bean Pie Recipe

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This recipe is a family favorite and makes a wonderful Sunday night supper served with a salad.

Recommended: Our Favorite Slow Cooker Beef Recipes

MAKES:

4-6 servings

TOTAL TIME:

Prep: 25 min. Bake: 20 min.

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

4-6 servings

TOTAL TIME:

Prep: 25 min. Bake: 20 min.

Ingredients

1 pound ground beef
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

Directions

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.
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.
In a large bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust.
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 piece: 438 calories, 26g fat (13g saturated fat), 112mg cholesterol, 1251mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 26g protein.

Ingredients
Directions

1 pound ground beef
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

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.
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.
In a large bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust.
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

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MY REVIEW

jstowellsupermom User ID: 7101358 36969

Reviewed Jan. 6, 2014

"Nice, simple supper!"

MY REVIEW

wedding91805 User ID: 5532633 21957

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