In January, I hosted our recipe club and the theme was casseroles. The winning casserole was a delicious "Veggie beef Pie" by Sarah Stanley. So, for any of you out there looking for a new recipe, this is a winner! The "Cook it Up a Notch" recipe club also has a blog if you want to check it out at www.cookitupanotch.blogspot.com
Happy Cooking!
Veggie Beef Pie
1 lb lean ground beef
1/2 chopped onion
8 oz can tomato sauce
1 lb lean ground beef
1/2 chopped onion
8 oz can tomato sauce
4 oz can mushrooms, drained
14.5 oz can greenbeans, drained
1/4 tsp garlic salt
1/4 tsp salt
8 oz tube refridgerated low-fat crescent rolls
1 egg, beaten
2 cups shredded sharp cheddar cheese
Paprika, to taste
Preheat oven to 375. Brown ground beef in a skillet. Stir in tomato sauce, mushrooms, greenbeans, garlic salt, and salt; reduce heat and simmer while preparing crust. Separate crescent rolls into triangles. Arrange in an ungreased 9-inch pie plate to cover the bottom and sides. Set aside. Combine egg and one cup of cheese. Spread onto crust. Spoon meat mixture into crust. Sprinkle with remaining cheese and paprika. Bake for 15-20 minutes. Cool for 5 minutes before slicing. Serves 6-8
14.5 oz can greenbeans, drained
1/4 tsp garlic salt
1/4 tsp salt
8 oz tube refridgerated low-fat crescent rolls
1 egg, beaten
2 cups shredded sharp cheddar cheese
Paprika, to taste
Preheat oven to 375. Brown ground beef in a skillet. Stir in tomato sauce, mushrooms, greenbeans, garlic salt, and salt; reduce heat and simmer while preparing crust. Separate crescent rolls into triangles. Arrange in an ungreased 9-inch pie plate to cover the bottom and sides. Set aside. Combine egg and one cup of cheese. Spread onto crust. Spoon meat mixture into crust. Sprinkle with remaining cheese and paprika. Bake for 15-20 minutes. Cool for 5 minutes before slicing. Serves 6-8
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