• 6servings
  • 30minutes
  • 442calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef (90% lean)

  2. 1 cup diced zucchini

  3. 1/4 cup chopped onion

  4. 1/4 cup chopped green pepper

  5. 2 teaspoons olive oil

  6. 1 cup tomato puree

  7. 1 teaspoon dried oregano

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1-1/2 cups mashed potatoes

  11. 1 cup (4 ounces) crumbled feta cheese

  12. 1 tube (8 ounces) refrigerated crescent rolls

Instructions Jump to Ingredients ↑

  1. Crescent Beef Casserole Recipe photo by Taste of Home 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. 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. Bake at 375° for 12-15 minutes or until top is browned. Roll remaining dough into two crescent rolls; bake for another use. Yield: 6 servings.


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