Thursday, April 16, 2009

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."
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
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. 

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