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Crescent Beef Casserole

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

This flavorful meal-in-one dish is all you need to serve a satisfying and quick weeknight dinner. It's on the table in just 30 minutes. Us leftover puree for sauce for the rest of the week. —Taste of Home Test Kitchen
Crescent Beef Casserole Recipe photo by Taste of Home

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons olive oil
  • 1 cup diced zucchini
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 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
  • 1 large egg, beaten, optional

Directions

  1. Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink, crumble beef; drain and set aside. In the same skillet, heat oil over medium-high heat. Add zucchini, onion and green pepper; cook and stir until crisp-tender, 4-5 minutes. Stir in beef, tomato puree, oregano, salt and pepper; heat through.
  2. Spread mashed potatoes in an 11x7-in. baking dish coated with cooking spray. Top with beef mixture; sprinkle with feta cheese.
  3. Unroll crescent dough. Separate into 4 rectangles; arrange 3 rectangles over the casserole. If desired, brush with egg wash. Bake until top is browned, 12-15 minutes. Roll remaining dough into 2 crescent rolls; bake for another use.

Nutrition Facts

1 serving: 443 calories, 22g fat (7g saturated fat), 67mg cholesterol, 981mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 26g protein.

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