| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Swiss | Casseroles, Meats, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | pk | (8 rolls) refrigerated crescent rolls |
| 1 | lb | Lean ground beef |
| 1 | md | Onion, chopped |
| 1 | cn | (12 oz.) beef or mushroom gravy |
| 1 | Box (10 oz.) Birds Eye frozen Green Peas, thawed | |
| 1/2 | c | Shredded Swiss cheese |
| 6 | Slices tomato |
INSTRUCTIONS
Preheat oven to 350°F. Unroll dough and separate rolls. Spread to cover bottom of ungreased 9 inch pie pan. Press together to form lower crust. Bake 10 minutes. Meanwhile, in large skillet, brown beef and onion; drain excess fat. Stir in gravy and peas; cook until heated through. Pour mixture into crust. Sprinkle with cheese. Bake 10 to 15 minutes or until crust is brown and cheese is melted. Arrange tomato slices over pie; bake 2 minutes more. Makes 6 servings. Typed in MMFormat by cjhartlin@msn.com Source: Best Recipes 101 Casseroles. Posted to brand-name-recipes by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 20, 1998
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