Crescent Beef Casserole

Submitted By: Taste of Home Test Kitchen Prep Time: 5 Minutes Cook Time: 25 Minutes Ready In: 30 Minutes Servings: 6

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

INGREDIENTS:

1 pound lean ground beef 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 crumbled feta cheese 1 (8 ounce) package refrigerated crescent rolls

DIRECTIONS:

1.	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.
2.	Spread mashed potatoes in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with beef mixture; sprinkle with feta cheese.
3.	Unroll crescent dough. Separate into four rectangles; arrange three rectangles over the casserole. Bake at 375 degrees F for 12-15 minutes or until top is browned. Roll remaining dough into two crescent rolls; bake for another use. Note: I did not have tomato puree, so I used a large can of diced tomatoes and put them in a blender for a couple of seconds.  I also added some garlic when I was cooking the veggs and then I added some chili powder to the large skillet for a little more flavor.