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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This broccoli and ground beef pie begins with a refrigerated crescent roll crust for a no-fuss meal. Add a tossed salad and dinner's ready in no time. - Barb Van Der Huerst, Holland, Michigan Ingredients:
1 pound ground beef |
1/4 cup chopped onion |
1 package (10 ounces) frozen cut broccoli, cooked and drained |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 tubes (8 ounces each) refrigerated crescent rolls, divided |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add broccoli and soup.
2. Unroll one tube of crescent rolls. Press into a greased 13-in. x 9-in. baking pan. Seal seams and perforations. Top with meat mixture. Sprinkle with cheese. Unroll remaining crescent dough and place over meat mixture; seal seams and perforations.
3. Bake, uncovered, at 350° for 25 minutes or until golden brown. Yield: 6-8 servings.
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