Crescent Beef Casserole

  Dinner

Have leftover tomato puree? Cover, refrigerate and use it as spaghetti sauce for the remainder of the week.

Crescent Beef Casserole

Average Rating: 4.571428

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.

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
  • 1 large egg, beaten, optional

Instructions

  • 1. Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink; 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 four rectangles; arrange three rectangles over the casserole. If desired, brush with egg wash. Bake until top is browned, 12-15 minutes. Roll remaining dough into two 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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