I always talk about how good home cooking tastes after being at college all week. Don't get me wrong, the dorm food isn't gruel and slop, but, really, nothing can ever compare to a meal cooked at home. Anyway, last night when I came home, I decided to make this tasty dish for supper, as it is one of my favorites. When my mom and I first came upon the recipe about five years ago, in a Country Cooking cookbook, I was a little bit skeptical, but decided to give it a chance, and now I love it! Enjoy!
Ingredients:
1 pound ground beef
1/2 C. chopped onion
1/4 C. chopped green pepper, optional
1 can (8 oz.) tomato sauce
1 can (14.5 oz.) cut green beans, drained
1/2 tsp. salt
1/4 tsp. garlic salt
1 tube (8 oz.) refrigerated crescent rolls
1 egg
2 cups (8 oz.) shredded cheddar cheese, divided
Paprika
Directions:
In a skillet, cook beef, onion, and green pepper (if desired) until meat is no longer pink; drain. Stir in the tomato sauce, green 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-inch 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 for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.
Yield: 4-6 servings
Recipe Notes:
-When the recipe calls for 1 pound of ground beef, only use 1 pound of meat...There was one time I didn't, and the results were disastrous.
-If there is a specific type of shredded cheese you would prefer to use, or a specific type you have on hand, then go for it! I have used all kinds of cheese, and each tastes perfectly fine. Also, you can cut down on the amount used if that isn't quite your style.
No comments:
Post a Comment