This is one of those vintage recipes that my granny, my mom, and I have all used and modified over the years. It’s a straightforward casserole meal that looks like a hamburger and is tasty.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 8-inch pie |
Ingredients
- 1 pound extra-lean ground beef
- 1 (15 ounce) can cut green beans, drained
- ⅓ cup diced white onion
- ¼ cup chopped green bell pepper
- 1 (8 ounce) can tomato sauce
- ½ pinch garlic salt
- 1 (8 ounce) package refrigerated crescent rolls
- 1 (8 ounce) package shredded Monterey Jack cheese
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add green beans, onion, and bell pepper. Cook until onion is tender, about 5 minutes; drain well and return to the skillet. Pour in tomato sauce and garlic powder and mix until well combined. Set aside.
- Press the crescent roll dough into the bottom and sides of an 8-inch pie plate to form an even crust.
- Combine Monterey Jack cheese and egg in a bowl. Spread 1/2 of the cheese mixture into the bottom of the crust. Top with all of the beef mixture. Finish with remaining cheese mixture.
- Bake in the preheated oven until egg is set and cheese is melted, 20 to 25 minutes. Serve hot.
- You can use chopped red bell pepper instead of green.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 10 g |
| Sodium | 666 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this one! Had to use mozzarella for half the cheese, worked well.
Didn’t change a thing in the original recipe, and my husband and I were both pleasantly surprised by how tasty this dish was. Thank you for sharing. I’ll be making it again, but may have to play around with the ingredients, just for fun. 🙂