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Crescent Beef Casserole

SUBMITTED BY: Taste of Home Test Kitchen

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

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USMETRIC

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.
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.
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.

Nutritional Analysis: 1 serving equals 442 calories, 22 g fat (9 g saturated fat), 67 mg cholesterol, 938 mg sodium, 30 g carbohydrate, 2 g fiber, 26 g protein.

Reviewed on Apr. 10, 2007 by Necia

Very tasty! Made a few changes: 1) Brushed the mashed tater crust w/ olive oil and baked for... MORE

Reviewed on Jul. 21, 2008 by Amanda Y

This was sooo good! My husband loved it. I did make a couple substitutions, just based on what... MORE

Reviewed on Feb. 19, 2008 by Aylimn

A nice change from regular beef casserole. I used ''Easy Biscuit Mixture'' from this site to... MORE

Reviewed on Oct. 12, 2007 by trishacampise

I cooked this for 3 families, and got really good reviews! I personally loved it, and plan on... MORE