Thursday, March 24, 2011

Hearty Beef and Cheese Pie

This is a recipe that I found on Cooks.com and I Tastefully Simplized it. I love doing that! There are quite a few recipe sites that I frequent and the tweak. I actually doubled the recipe because of the ingredients that were listed. E.G. it said 8 oz can of green bean, well I had a 15 oz can and wasn't using half of a can. Same with the tomato sauce. I used 2 Ground Beef bags to save time. So this recipe makes A LOT. Brian had a huge slice, which is the pic of the plated dish, and Emma Leigh had seconds. Yes. EL had seconds of something with Ground Beef in it. That in itself makes this dish not only a keeper to share, but one to repeat soon. {For those of you that don't know, my 9yo is not a big fan of Beef. She eats ground beef but not like she does chicken/pork chops. Steaks are not for her--weird I know, but at least she won't eat too much red meat unlike the rest of us :) }We still have over 1/2 of the 9x13 dish as leftovers. This is a very hearty dish as the name suggests and can easily feed 10-12 people.

Ingredients:
2 lb. ground beef
2 TBSP
Onion Onion
3 tsp
Seasoned Salt, divided
1 tsp.
Garlic Garlic
4 cups shredded cheddar, divided
1 (15 oz.) can tomato sauce
1 (8oz) can sliced mushrooms, drained
1 (15 oz) can cut green beans, drained
2 eggs
2 pkg. refrigerated crescent rolls
1 can French's Fried Onions


Preheat oven to 375 degrees. In a large skillet brown ground beef with Onion Onion and 2 tsp Seasoned Salt then drain grease OR skip this step and use 2 Ground Beef Bags. Put meat back in the skillet. Stir in tomato sauce, green beans, 1 tsp Garlic Garlic and 1 tsp Seasoned Salt. Simmer meat mixture while you prepare crust. Separate the crescent roll dough pieces into 4 squares, pushing the seams of the triangle together. Place them in an ungreased 9x13 casserole dish. Press over bottom and up the sides to form a crust. Beat eggs with a fork in a separate bowl and then mix in cheese. Spread mixture over the crust with a fork. Spoon hot meat mixture into the crust. Sprinkle with the remaining 2 cups cheese and crushed French Fried Onions. Bake for 25-30 minutes. Let stand 5 minutes before cutting into wedges and scooping with a spatula. Serve with steamed carrots, broccoli and cauliflower.