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Beef 'n' Green Bean Pie
SUBMITTED BY:
Jane Hotaling
"This recipe is a family favorite and makes a wonderful Sunday night supper served with a salad."
RECIPE RATING:
Read Reviews
(5)
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PREP TIME
25 Min
COOK TIME
20 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 (8 ounce) can tomato sauce
1 (14.5 ounce) can cut green beans, drained
1/2 teaspoon salt
1/4 teaspoon garlic salt
1 (8 ounce) package refrigerated crescent rolls
1 egg
2 cups shredded Cheddar cheese, divided
Paprika
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DIRECTIONS
In a skillet over medium heat, cook beef, onion and green pepper if desired until meat is no longer pink; drain. Stir in the tomato sauce, beans, salt and garlic salt. Simmer for 8 minutes or until heated through.
Meanwhile, separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. In a bowl, beat egg and 1 cup cheese; spread over crust. Stir 1/2 cup cheese into meat mixture; spoon into crust. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 375 degrees F for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.
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REVIEWS
Reviewed on Jan. 5, 2008 by
kjs
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kjs
Jan. 5, 2008
I have been making this recipe for a few years and it always goes over really well. Even picky eaters will love it and it's great for busy families. It's super fast and easy and really satisfies big appetites. My husband loves the cresent roll crust so much that he likes for me to put it over the top as well. I have to watch it and sometimes cover with foil if it gets too brown.
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1 user found this review helpful
I have been making this recipe for a few years and it always goes over really well. Even...
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Reviewed on Jun. 11, 2007 by too hot in the kitchen
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too hot in the kitchen
Jun. 11, 2007
My husband loved this!! He made sure that the leftovers were gone in a timely fashion. I thought it needed a little something more and i'm going to omit the egg next time. But overall, a really good and quick meal.
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1 user found this review helpful
My husband loved this!! He made sure that the leftovers were gone in a timely fashion. I...
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Reviewed on Jan. 31, 2008 by
walks_softly
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walks_softly
Jan. 31, 2008
This recipe is easy and yummy I used what I had in the house, red pepper instead of green pepper, Italian green beans, substituted with vegetarian ground beef and skipped the egg I also put a crescent top on about 12 min before it was done. I will be making this again thank you!
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This recipe is easy and yummy I used what I had in the house, red pepper instead of green...
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Reviewed on Sep. 5, 2007 by
Jackie M.
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Jackie M.
Sep. 5, 2007
This was great! My husband and I loved it, although I have to say I changed a couple things since I didn't have everything on hand. I left the egg out, I used the italian cut green beans (they were frozen and so was my bell pepper mix so I cooked those first and added them to the beef mix later), I used a can of tomato soup instead of sauce 'cause that's what I had, and I put some french fried onions on the bottom and top of the pie. It was excellent and will be in the menu rotation at our house now. Thanks for a fun new recipe for ground beef, and I will forever use crescent rolls as the "pie crust" for all meat pies. It's SO much better!
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This was great! My husband and I loved it, although I have to say I changed a couple things...
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Reviewed on Feb. 28, 2007 by MPMommy
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MPMommy
Feb. 28, 2007
I made this last night and thought it was pretty good! My husband said it was a solid 2-3, and I thought it was a 4, so I averaged. My 13 month old daughter liked it, too! I had a little difficulty getting the crescent roll triangles to fit in the pie plate, but it did work. Also, I didn't have garlic salt, so I used garlic powder and it tasted great. It was pretty easy to make and I'll probably make it again. I took it out of the oven after about 18 minutes b/c it was nice and brown (even the cheese on top) and I was afraid it would burn if I left it in longer. I think next time, after about 18 minutes, I'll use foil to cover the crust edge and cook a little longer as the bottom could have been cooked a little more. It's very cheesy, so if you like cheese, this is a good one!
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I made this last night and thought it was pretty good! My husband said it was a solid 2-3,...
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